Stir-fried noodles

Stir-fried noodles

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(17 ratings)

Prep: 15 mins Cook: 10 mins


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



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

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



    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
    Mangetout with papaya & beansprouts on a white plate



    The French name tells you everything; it means ‘eat it all’. Mangetout properly…

  • 2 spring onions, finely chopped
    Spring onions

    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)


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 2 tbsp soy sauce
    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


  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, questions and tips

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dave6376's picture
4th May, 2018
After reading the comment about this being dry and bland I chopped a red chilli and added it to the garlic and ginger. As suggested by another reviewer I reserved a couple of tablespoons of water from the noodles and added this at the end along with a drizzle of toasted sesame oil. I used frozen peas (I hate mangetout) and the bean sprouts. My wife and I loved it.
Jodi Gazda's picture
Jodi Gazda
13th Feb, 2018
A quick and easy vegetarian meal but definitely requires some additions to give it more flavour. I cheated with ‘Ready-to-Wok noodles’ but needed two 150g packs for making two servings. I went with frozen peas and a red pepper as it’s what I had in but I think sugarsnap peas would be an improvement. Upped the garlic and soy sauce plus I added some chilli flakes, coriander and oyster sauce. A little water was needed to loosen it up.
21st Jan, 2017
A bit dry and bland. I would recommend more soy sauce and an extra drizzle of sesame oil. I also chopped a chilli in there for some heat.
pikolet's picture
1st Sep, 2015
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
2nd Nov, 2013
Yummy and easy, a good mid-week dinner or Saturday lunch!
14th Nov, 2012
Easy, quick, veggie and yummy....
26th Jul, 2012
Quick, easy & healthy, but a bit mundane....
13th Mar, 2012
i also add mushrooms and use dark soy sauce
9th Feb, 2012
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!
16th Nov, 2011
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.


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