SLICED NOODLES RECIPES

VEGETABLE STIR-FRY WITH NOODLES | SAINSBURY'S RECIPES

Vegetable stir-fry with noodles | Sainsbury's Recipes image

Colourful, tasty and the easiest stir fry we've made! Idea for a quick dinner, try this tasty vegetable stir-fry with noodles.

Provided by Sainsbury's

Total Time 15 minutes

Prep Time 5 minutes

Cook Time 10 minutes

Yield 2

Number Of Ingredients 14

Ingredients

rice noodles
carrot, peeled and sliced in rounds
broccoli, cut into very small florets
50g mushrooms
spring onion, trimmed and finely chopped
5cms fresh ginger - grated
red bell pepper - sliced into strips
yellow bell pepper - sliced into strips
sesame seeds
2 tbsp oyster sauce
70g red cabbage - chopped into strips
30g roasted peanuts
1 fresh red chilli - finely sliced
15g coriander

Steps:

First cook the noodles, in a bowl add the noodles to some boiling water and cover, and let it stand for 10 minutes - until they are soft. Then rinse in cold water drain and set aside

In a wok start to heat the oil, along with the oyster sauce, grated ginger and chilli

Add in carrots, broccoli, cabbage, and peppers and toss well into the sauce cook for a few minutes

Next add in the mushrooms

Cook together for a further few minutes, until the veg has cooked but good to leave a crunch, add a splash of water if you feel it needs a bit more sauce

Add the noodles to the wok and cook for a further few minutes

Serve with the coriander, chopped nuts and spring onions on top.

Nutrition Facts : Calories 291 calories, FatContent 13.0 grams, SaturatedFatContent 2.3 grams, SugarContent 13.0 grams, SodiumContent 900.0 milligrams salt, CarbohydrateContent 32.0 grams, FiberContent 7.7 grams, ProteinContent 8.0 grams

EASY SINGAPORE NOODLES RECIPE | BBC GOOD FOOD

Easy Singapore noodles recipe | BBC Good Food image

Cater for the whole family with our Singapore noodles. They're healthy and vegan, making an ideal accompaniment to a Chinese meal or just on their own

Provided by Cassie Best

Categories Dinner, Main course

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

Ingredients

200g vermicelli rice noodles
1 tbsp mild curry powder
¼ tsp turmeric
1 tsp caster sugar
1 tbsp sesame oil
2½ tbsp low-salt soy sauce
1 tbsp sunflower or vegetable oil
1 onion , sliced
1 pepper , sliced (we used ½ green and ½ orange)
200g beansprouts
1 red chilli , sliced (optional)

Steps:

Boil the kettle and put the noodles in a large pan or bowl. Pour over enough boiled water to cover, pushing the noodles under the water to help them soften evenly. Set aside for 5-10 mins, until the noodles are completely soft. Mix the curry powder, turmeric, sugar, sesame oil, soy sauce and 1 tbsp water in a bowl.
Heat the wok until very hot. Add the sunflower oil, onion and pepper. Stir-fry for 3-4 mins until softened and starting to brown in places. Drain the noodles and add to the pan, along with the sauce mixture and beansprouts. Stir-fry for a further 3-4 mins, tossing everything through the sauce, until hot. Adjust the seasoning with a little more soy or sugar, if you like, and scatter over the chilli, if you like more spice.

Nutrition Facts : Calories 288 calories, FatContent 7 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 47 grams carbohydrates, SugarContent 6 grams sugar, FiberContent 6 grams fiber, ProteinContent 7 grams protein, SodiumContent 0.9 milligram of sodium

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