Name: Stir-fried noodles
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 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

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Stir-fried noodles

Stir-fried noodles

Lulu Grimes

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Serves 2

Easy

Prep: 15 mins

Cook: 10 mins

A star rating of 4.4 out of 5.21 ratingsRate

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These quick and easy veggie stir-fried noodles make the perfect speedy midweek meal for two. Throw in whatever veg you have and whip up dinner in a flash

Vegetarian

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Complete the dish

Lulu's tips for the best stir-fried noodles:

I make sure to have all the ingredients prepped before I start cooking. Stir-fries come together very quickly, so having everything ready means nothing overcooks while I'm reaching for the next ingredient.
Rather than overcrowding the pan, I'll cook the vegetables over a high heat in batches if necessary. They stay colourful and crisp, with plenty of flavour instead of steaming.
This is one of my favourite recipes for using up leftovers. I'll often add cooked chicken, prawns, tofu or any vegetables I have in the fridge, making it a little different every time.
If the noodles seem a little dry after tossing everything together, just stir in a splash of water along with the sauce.
I like finishing the noodles with sliced spring onions, toasted sesame seeds and a squeeze of lime. You could even top them with a fried egg for a more substantial meal.

Ingredients

Nutrition

Units:

MetricUS

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

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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.

Lulu Grimes

As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes

Lulu Grimes with a green background

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.4 out of 5.21 ratings

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