Veggie Stir-Fried Noodles

Name: Veggie Stir-Fried Noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: Serves 2
Cuisine: asian
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

4.40 (21)

⏱ 25 mins 🍽 Serves 2 🌶 asian ✅ Easy 🏷 Main course

This fast Asian stir-fry is an ideal quick meal for two. It combines egg noodles with a colourful mix of vegetables like carrot, pepper, and mangetout, all tossed in a simple soy and vinegar sauce. You can have a flavourful dinner ready on the table in just 25 minutes, making it a great choice for a busy weeknight. Feel free to add beansprouts for extra crunch.

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

Prepare the noodles by following the directions on the packet.
While the noodles cook, warm the oil in a wok or large pan. Add the ginger, garlic, carrot, pepper, and your choice of mangetout, sugar snap peas, or frozen peas. Cook everything for 2-3 mins.
Once drained, tip the noodles into the pan along with the spring onions and optional beansprouts. Continue to stir-fry for 2 mins.
Combine the soy sauce with the vinegar, pour it into the pan, and cook for another 1-2 mins. Serve straight away in plates or bowls.

Nutrition (per serving)

Calories439 kcal

Fat14 g

Saturates1 g

Carbs67 g

Fibre6 g

Protein15 g

Sodium800 mg

Salt2 g

Recipe details

Skill levelEasy

CategoryMain course

Cuisineasian

DietVegetarian