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Vegetable stir-fry

Vegetable stir fry

Vegetable stir-fry

Name: Vegetable stir-fry
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 4
Cuisine: Chinese
Ingredients: 250g medium egg noodles; 1 tbsp tomato purée; 2 tbsp soy sauce; 2 tbsp sweet chilli sauce; 1 tbsp sunflower oil; small piece of ginger peeled and grated; 300g stir-fry vegetables; 1 red chilli deseeded and chopped (optional)

Good Food team

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Serves 4

Easy

Prep: 5 mins

Cook: 10 mins - 12 mins

A star rating of 4.2 out of 5.23 ratingsRate

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Combine crunchy veg with a mild, sweet chilli flavour in this quick and easy veggie stir-fry that kids will love. For a spicier kick, add a chopped red chilli

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

250g medium egg noodles
1 tbsp tomato purée
2 tbsp soy sauce
2 tbsp sweet chilli sauce
1 tbsp sunflower oil
small piece of ginger

peeled and grated
300g stir-fry vegetables
1 red chilli

deseeded and chopped (optional)

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Nutrition: per serving

kcal304
fat8g

low
saturates1g
carbs51g
sugars6g
fibre3g
protein10g
salt2.2g

Method

step 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.
step 2

Meanwhile, heat the oil in a large pan or wok, add the ginger, vegetables and red chill (if using), then stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.

Recipe from Good Food magazine, October 2007

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Overall rating

A star rating of 4.2 out of 5.23 ratings

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