Main course · Chinese
Vegetable Stir-Fry with Noodles
18 min
Serves 4
~401 kcal/serving
~£5.60 (£1.40/serving) Dairy-freeVegetarian
Ingredients
- 300 g egg noodles
- 200 g tenderstem broccoli
- 2 carrots
- 1 red pepper
- 150 g beansprouts
- 3 tbsp soy sauce
- 2 cloves garlic
- 20 g fresh ginger
- 2 tbsp vegetable oil
Nutrition (per serving)
- Calories
- 401 kcal
- Protein
- 13.9 g
- Carbohydrate
- 63.4 g
- of which sugars
- 8.1 g
- Fat
- 9.6 g
- of which saturates
- 1.3 g
- Fibre
- 6.6 g
- Salt
- 2.31 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the noodles to packet instructions, then drain and toss with a drop of oil.
- 2
Slice the carrots, pepper and broccoli; finely chop the garlic and ginger.
- 3
Stir-fry the harder veg in hot oil for 3-4 minutes, then add the pepper, beansprouts, garlic and ginger for 2 minutes.
- 4
Add the noodles and soy sauce, toss to heat through and serve.
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