Veggie stir-fried noodles
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 150g pack medium egg noodle
- 1 tbsp vegetable oil
- 2.5cm piece fresh gingerfinely chopped
- 2 garlic clovesfinely chopped
- 1 large carrotcut into matchsticks
- 1 yellow pepperdeseeded and thinly sliced
- 100g mangetoutsugarsnaps or frozen peas
- 2 spring onionsfinely chopped
- 85g beansprout(optional)
- 2 tbsp soy sauce
- 1 tsp white wine vinegar
Nutrition: per serving
- kcal439
- fat14g
- saturates1g
- carbs67g
- sugars0g
- fibre6g
- protein15g
- salt2g
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.
