Stir-Fried Noodles

Boil noodles, stir-fry a variety of vegetables in a hot wok, combine with sauces, and garnish with fresh coriander.

Vegetarian Healthy Quick Noodles Stir-Fry

Estimated Nutrition

Calories

825.3

kcal / serving

1650.5 kcal total

Carbs

109.2g

per serving

218.4 g total

Fat

32.9g

per serving

65.8 g total

Protein

22.6g

per serving

45.2 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

Light Soy Sauce

to taste

Kecap Manis

sweet soy sauce

GrainsCereals

281.25

Egg Noodles

dried, 3 portions from 375g packet

NutsSeeds

clove

Garlic

finely chopped

handful

Coriander

chopped, to garnish

OilsFats

Vegetable Oil

split use

Vegetables

piece

Shiitake Mushroom

sliced into thin strips

0.5

piece

Red Pepper

sliced into thin strips

0.5

piece

Yellow Pepper

sliced into thin strips

0.5

piece

Courgette

cut into batons

piece

Carrot

cut into batons

piece

Mangetout

cut into thin strips

piece

Baby Sweetcorn

cut into thin strips

piece

Spring Onion

sliced on the diagonal

Ginger

fresh, peeled and finely chopped

Method

Garnish with chopped coriander and serve immediately.

Stir in the soy sauce and ketjap manis until combined.

Add remaining 15ml oil, return noodles to wok, then add spring onions, garlic, and ginger.

Stir-fry mushrooms, peppers, carrots, and sweetcorn in the wok before adding courgettes and mangetout.

Heat a wok, add 30ml oil, stir-fry drained noodles until slightly browned, then remove.

Finely chop the garlic and the peeled ginger.

Cut courgette and carrot into batons, and slice mangetout, sweetcorn, and spring onion.

Slice mushrooms and peppers into thin strips.

Boil noodles for four minutes, loosen with a fork, drain, and refresh in iced water.