Vegetable Stir Fry with Noodles

Serves 2, 15 minutes preparation, 15 minutes cooking

Stir-frying veg like this is a great way to keep in maximum nutrients as well as keeping a lovely bit of crunch.  It’s delicious, it’s tasty and it’s healthy - the perfect choice for your family.


  • 150g pack medium egg noodles
  • 1 tbsp vegetable oil
  • 2½ cm piece fresh ginger, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 large carrot, cut into matchsticks
  • ½ yellow pepper, deseeded and thinly sliced
  • 1 head of bok choi or spring greens, leaves separated 
  • 100g mange tout, sugar snap or frozen peas
  • 2 spring onions, finely chopped
  • 85g beansprouts (optional)
  • 2 tbsp soy sauce
  • 1 tsp white wine vinegar


  1. Cook the noodles according to pack instructions.
  2. Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mange tout, sugar snap or frozen peas over a high heat for 2-3 mins.
  3. Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  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.

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