Stir-fried noodles

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1. Cook the noodles according to pack instructions.
2. Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
3. Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
4. Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Per serving

439 kcalories, protein 15g, carbohydrate 67g, fat 14 g, saturated fat 1g, fibre 6g, salt 2 g

Latest comments and suggestions

• Liz

  27 May 2009

  Liz commented on this recipe

  Very nice. I have just had them with barbecued chicken and they were lovely. I just added a little bit more soy sauce and we both enjoyed it and will have it again.

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Ingredients

• 150g pack medium egg noodles
• 1 tbsp vegetable oil
• 2.5cm piece fresh ginger , finely chopped
• 2 garlic cloves , finely chopped
• 1 large carrot , cut into matchsticks
• 1 yellow pepper , deseeded and thinly sliced
• 100g mangetout , sugarsnaps or frozen peas
• 2 spring onions , finely chopped
• 85g bean sprouts (optional)
• 2 tbsp soy sauce
• 1 tsp white wine vinegar

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 15 mins

Cook 10 mins

Vegetarian

Ingredients

• 150g pack medium egg noodles
• 1 tbsp vegetable oil
• 2.5cm piece fresh ginger , finely chopped
• 2 garlic cloves , finely chopped
• 1 large carrot , cut into matchsticks
• 1 yellow pepper , deseeded and thinly sliced
• 100g mangetout , sugarsnaps or frozen peas
• 2 spring onions , finely chopped
• 85g bean sprouts (optional)
• 2 tbsp soy sauce
• 1 tsp white wine vinegar

Per serving

439 kcalories, protein 15g, carbohydrate 67g, fat 14 g, saturated fat 1g, fibre 6g, salt 2 g

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