Noodles with stir-fried chilli veg

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1. Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
2. Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.

Make it spicy

If you prefer a spicier kick, stir-fry a chopped red chilli with the vegetables.

Per serving

304 kcalories, protein 10g, carbohydrate 51g, fat 8 g, saturated fat 1g, fibre 3g, salt 2.2 g

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• Serena

  06 November 2007

  Serena rated this recipe

  

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• Jules

  05 January 2008

  Jules rated and commented on this recipe

  

  I added the extra red chillie which was grown in my garden, and thoroughly enjoyed the dish.

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• Sejal

  28 January 2008

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• Beth

  08 March 2008

  Beth rated and commented on this recipe

  

  nice

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• fran

  16 June 2008

  fran rated and commented on this recipe

  

  Great easy recipe! Very filling, use whatever veggies you have in your fridge, you can also add meat or prawns too. Tasty for lunch cold the next day.

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• danni2911

  08 January 2009

  danni2911 commented on this recipe

  This is the first recipe i have used from this site and it worked very well, it was a very easy dish to make yet full of flavour and not at all bland as some people may think noodles are. Instead of fresh root ginger i used half a tablespoon of ginger powder which still tasted wonderful. Overall a great success!

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Ingredients

• 250g pack medium egg noodles
• 1 tbsp tomato purée
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp sunflower oil
• small piece fresh root ginger , grated
• 300g pack Chinese-style stir-fry vegetables

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 5 mins

Cook 12 mins

Vegetarian, Low-fat

Ingredients

• 250g pack medium egg noodles
• 1 tbsp tomato purée
• 2 tbsp soy sauce
• 2 tbsp sweet chilli sauce
• 1 tbsp sunflower oil
• small piece fresh root ginger , grated
• 300g pack Chinese-style stir-fry vegetables

Per serving

304 kcalories, protein 10g, carbohydrate 51g, fat 8 g, saturated fat 1g, fibre 3g, salt 2.2 g

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