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Zesty veggie noodles

Zesty veggie noodles

A star rating of 3 out of 5.3 ratingsRate
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 (easily halved)

Packed full of vegetables with a tangy orange and sherry sauce - this veggie stir fry is low in fat too

  • Easily halved
  • Vegetarian
Nutrition: per serving
low infat3g


  • 150g flat rice noodles
  • 6 tbsp soy sauce
  • 5 tbsp orange juice plus ½ tsp finely grated zest
  • 1 tsp sugar
  • ½ tsp cornflour
  • 1 tbsp sunflower oil
  • ½ tbsp grated fresh ginger
  • 2 garlic cloves , finely chopped
  • 2 tbsp dry sherry
  • 2 red peppers , seeded and sliced
  • 2 carrots , finely sliced
  • 2 courgettes , cut into fine strips
  • 100g mangetout , sliced
  • 220g can water chestnuts , sliced
  • 1 bunch spring onions , shredded


  • STEP 1

    Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.

  • STEP 2

    Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute. Add the sherry and the peppers and fry for a minute more. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.

  • STEP 3

    Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish. Add the sauce and noodles and stir fry until hot. Sprinkle with the remaining spring onions and serve straight from the wok.

Recipe from Good Food magazine, October 2003


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A star rating of 3 out of 5.3 ratings

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