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Stir-fried noodles

Veggie stir-fried noodles

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A star rating of 4.3 out of 5.18 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

This quick and easy stir-fry is the perfect speedy midweek meal for two. Throw in whatever veg you have and whip up dinner in a flash

  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal439
fat14g
saturates1g
carbs67g
sugars0g
fibre6g
protein15g
salt2g
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Ingredients

  • 150g pack medium egg noodle
  • 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 beansprout (optional)
  • 2 tbsp soy sauce
  • 1 tsp white wine vinegar

Method

  • STEP 1

    Cook the noodles according to pack instructions.

  • STEP 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.

  • STEP 3

    Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.

  • STEP 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.

Recipe from Good Food Vegetarian Christmas, December 2006

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Overall rating

A star rating of 4.3 out of 5.18 ratings
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