VEGETABLE STIR FRY NOODLES RECIPES

VEGETABLE NOODLE STIR-FRY | WORLD CANCER RESEARCH FUND

Vegetable noodle stir-fry | World Cancer Research Fund image

Lower in calories & packed with vitamin-rich veg, this quick, healthy recipe will satisfy your takeaway cravings. Serves 2. Prep time: 15mins

Provided by Penny Woods

Prep Time 35

Yield 4

Number Of Ingredients 1

Ingredients

2 tablespoons light soy sauce 2 tablespoons lime juice (juice of 1 lime) 1 tablespoon sesame oil Black pepper (to taste) ½ teaspoon chilli flakes or 1 small red chilli, finely chopped 3 teaspoons vegetable oil 8 medium eggs, beaten 2 tablespoons curry powder 1 medium onion, sliced 4 cloves garlic, peeled and finely diced 5cm piece of ginger, grated (about 40g) 1 red pepper, deseeded and sliced ½ sweetheart cabbage, sliced Bunch of spring onions, roughly chopped 300g beansprouts 3 x 62g nests of dried wholemeal rice noodles, prepared according to pack instructions and cooled, or 300g precooked rice noodles

Steps:

1. Make the sauce by combining the soy sauce, lime juice, sesame oil, black pepper and chilli flakes in a bowl. If you are using fresh chilli instead, add this later with the beansprouts, not the sauce.
2. Heat 1 teaspoon of oil in a deep frying pan or wok over a medium heat.
3. Add the beaten egg. When it starts to solidify, break it up and cook until it is all just solid (around 2–3 minutes). Remove from the pan and set aside.
4. Heat the rest of the oil over a medium heat, add the curry powder and cook for 1 minute, then add the onion, garlic and ginger to the pan and cook for 2 minutes.
5. Add the red pepper and cook for a further minute, stirring regularly. Then add the cabbage and cook for another 2 minutes, continuing to stir.
6. Add the spring onions, beansprouts and cooked egg and cook for 1 minute, stirring regularly.
7. Finally, add the noodles and sauce, mix thoroughly, cooking for a further 2 minutes. Serve immediately.

Nutrition Facts : Calories 511, FatContent 22.8g , SodiumContent 1.08g , SugarContent 9.7g

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

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VEGETABLE NOODLE STIR-FRY | WORLD CANCER RESEARCH FUND

Lower in calories & packed with vitamin-rich veg, this quick, healthy recipe will satisfy your takeaway cravings. Serves 2. Prep time: 15mins
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1. Make the sauce by combining the soy sauce, lime juice, sesame oil, black pepper and chilli flakes in a bowl. If you are using fresh chilli instead, add this later with the beansprouts, not the sauce.
2. Heat 1 teaspoon of oil in a deep frying pan or wok over a medium heat.
3. Add the beaten egg. When it starts to solidify, break it up and cook until it is all just solid (around 2–3 minutes). Remove from the pan and set aside.
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5. Add the red pepper and cook for a further minute, stirring regularly. Then add the cabbage and cook for another 2 minutes, continuing to stir.
6. Add the spring onions, beansprouts and cooked egg and cook for 1 minute, stirring regularly.
7. Finally, add the noodles and sauce, mix thoroughly, cooking for a further 2 minutes. Serve immediately.

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1. Cook the noodles according to packet instructions, then drain and refresh under cold running water and drain again – this will stop them from cooking further.
2. Tip the noodles into a large mixing bowl, pulling them apart with your fingers, then put aside.
3. Squeeze the juice from 1 lime into a small mixing bowl and stir in the plum sauce, honey and a dash of soy sauce.
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