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Stir-fried noodles

Stir-fried noodles

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(8 ratings)

Prep: 15 mins Cook: 10 mins

Easy

Serves 2
A healthy Chinese for all the family, quick and simple

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal439
  • fat14g
  • saturates1g
  • carbs67g
  • sugars0g
  • fibre6g
  • protein15g
  • salt2g
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Ingredients

  • 150g pack medium egg noodle
  • 1 tbsp vegetable oil
  • 2½ cm piece fresh ginger, finely chopped

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic clove, finely chopped
  • 1 large carrot, cut into matchsticks

    Carrot

    ka-rot

    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 1 yellow pepper, deseeded and thinly sliced
  • 100g mangetout, sugarsnaps or frozen peas
  • 2 spring onion, finely chopped

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 85g beansprout (optional)
  • 2 tbsp soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 1 tsp white wine vinegar

Method

  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.

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Comments (11)

pikolet's picture

Made this tonight but was a bit disappointed. It was tasty but uninteresting and a little dry. I will try it again but I will double the sauce and use a couple of tablespoons of the boiling water from the noodles. Also I think I will add some garlic and a red chilli.

ummm14's picture

Yummy and easy, a good mid-week dinner or Saturday lunch!

8domaine's picture

Easy, quick, veggie and yummy....

srscott's picture
3

Quick, easy & healthy, but a bit mundane....

bubbbinka's picture
5

i also add mushrooms and use dark soy sauce

andrewpmelville's picture
5

Great simple and easy recipe! I added freshly chopped chilli at the beginning and par-boiled broccoli towards the end of cooking for a delicious addition!

suekeating's picture
5

Lovely. Light and can be done with any vegetables to hand. Just had it with spring onions, sweetcorn, carrot and bamboo shoots. Plus a coriander for green. Easy, quick and satisfying.

foodgeek's picture
5

Made this a good few times now but never with the bean sprouts, Always comes out nice.

veggiesara's picture
5

Very tasty. I upped the protein by adding a couple of precooked quorn burgers chopped into bitesized pieces.

4princesses's picture
5

I also added chicken to this - fried it in the wok first, then set aside whilst I followed the recipe as listed, then added the cooked chicken back in for the last few mins - delicious

liz313's picture

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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