Veggie noodle stir-fry | Vegetable recipes | Jamie Oliver recipes (2024)

Healthy recipes
- Healthy snacks
- Healthy lunches
- Healthy chicken recipes
- Healthy fish recipes
- Healthy vegetarian recipes
Main Ingredient
- Chicken
- Pasta
- Vegetables
- Fish
- Beef
- Eggs
- View more…
Special Diets
- Vegan
- Vegetarian ideas
- Gluten-free
- Dairy-free
- Budget recipes
- One-pan recipes
- Meals for one
- Breakfast
- Desserts
- Quick fixes
- View more…
Baking recipes
- Cakes
- Biscuit recipes
- Gluten-free bakes
- View more…
Family recipes
- Money saving recipes
- Cooking with kids
- School night suppers
- Batch cooking
- View more…
Special occasions
- Dinner party recipes
- Sunday roast recipes
- Dinner recipes for two
- View more…
- 5 Ingredients Mediterranean
- ONE
- Jamie’s Keep Cooking Family Favourites
- 7 Ways
- Veg
- View more…

Nutrition
- What foods are good for gut health?
- Healthy eating tips
- Special diets guidance
- All about sugar
- Learn about portion size
- View more
Features
- Cheap eats
- Healthy meals
- Air-fryer recipes
- Family cooking
- Quick fixes
- View more
How to’s
- How to cook with frozen veg
- How to make the most of your oven
- How to make meals veggie or vegan
- View more
More Jamie Oliver
- YesChef x Jamie Oliver
- Cookbook Club
- Jamie Oliver Group website
- Jamie Oliver Cookery School
- Ministry of Food
- Vegepedia

Vegetable noodle stir-fry

Plum sauce, runny honey & soy

Dairy-freedf
Vegetarianv

Nutrition per serving

Calories 366 18%
Fat 11.5g 16%
Saturates 2g 10%
Sugars 19.6g 22%
Salt 0.7g 12%
Protein 10.9g 22%
Carbs 58g 22%
Fibre 5.7g -

Of an adult's reference intake

Ingredients

250 g thin egg noodles
2 limes
3 tablespoons plum sauce
1 tablespoon runny honey
low-salt soy sauce
6 spring onions
2 cloves of garlic
3 cm piece of ginger
100 g sugar snap peas
1 red pepper
1 yellow pepper
¼ of a Chinese cabbage , (180g)
100 g beansprouts
100 g frozen peas
2 tablespoons vegetable oil
sesame oil , optional

Tap For Method

The cost per serving below is generated by Whisk.com and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients

Method

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.
Tip the noodles into a large mixing bowl, pulling them apart with your fingers, then put aside.
Squeeze the juice from 1 lime into a small mixing bowl and stir in the plum sauce, honey and a dash of soy sauce.
Trim and finely slice the spring onions, then peel and finely chop the garlic and ginger. Slice the sugar snap peas in half lengthways, then deseed and slice the peppers into 1cm strips and shred the Chinese cabbage.
Put a large wok on a high heat and when screaming hot, add the vegetable oil, garlic and ginger. Fry for a few seconds, then add all the prepped veg and stir-fry everything together for 1 minute, before adding the noodles, beansprouts and frozen peas.
Stir all the ingredients together, making sure nothing’s stuck to the bottom, then cover with a lid and cook for a couple of minutes.
When the noodles and veg are hot through, push the mix to one side of the pan and pour in the sauce. When it starts bubbling, mix through the noodles, loosening with a splash of water, if needed.
Remove from the heat, then taste and add a little more soy, if necessary. Drizzle lightly with sesame oil (if using), then serve up right away with the remaining lime cut into wedges for squeezing over.

Tips

LOVE YOUR LEFTOVERS:
Leftover veg? Try shredding it up into a mixed veg slaw. Add peppers to soups and tomato-based pasta sauces, or simply slice into strips and serve raw with houmous for a snack.

FLAVOUR BOOST:
Feel free to finely chop and add some chilli to this dish, as well as any leftover veg you might have in the fridge. A thumb-sized piece of fresh ginger cut very finely into matchsticks is delicious thrown into the mix, too.

Please enable targetting cookies to show this banner

Related recipes

Sizzling steak stir-fry

Related features

Best chard recipes

11 ways to use spring onions

Our top purple sprouting broccoli recipes

FAQs

How to make stir-fried vegetables with noodles? ›

Method

Cook the noodles according to pack instructions.
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.

More items...

See Details ›

What noodle is best for stir fry? ›

Look for Chinese egg noodles (lo mein-style noodles). Spaghetti, Linguine, or Fettuccine. YES, you can make use spaghetti to make a noodle stir fry. This is what we use 95% of the time.

Learn More ›

What is the secret of stir frying vegetables? ›

The key to stir-frying is to constantly stir. Your veggies must have enough room to move around in the wok. A -crowded wok will lead to veggies that are soggy instead of crunchy. If your wok is getting too full, cook your meat and then veggies in batches.

Keep Reading ›

How do you keep vegetables crispy in stir fry? ›

5 ways to improve your stir-fries and banish soggy veggies forever: Going Vegan

Recipe included with this story:
Use the right size wok or skillet for the job:
Make sure your veggies are washed and completely dry before cooking:
Cut veggies to the right size:
Make sure your wok is hot before oiling it:

More items...

Apr 21, 2014

Keep Reading ›

Do you cook noodles before adding to stir fry? ›

Prepare your noodles so that they are al dente and still have some bite. For most noodles, this means cooking them for a few minutes in boiling water, but thinner noodles, like cellophane rice noodles, usually just need to be soaked.

Discover More ›

How to stop stir fry noodles from sticking together? ›

Adding a small amount of cornstarch or arrowroot powder to the rice noodles before stir-frying can help prevent them from sticking together. Additionally, adding a bit of oil to the noodles before stir-frying can create a protective coating that helps to prevent sticking.

Show Me More ›

What vegetable makes the best noodles? ›

Here are some of the best vegetables for spiralling:

Zoodles (zucchini noodles)
Coodles (carrot noodles)
Swoodles (sweet potato noodles)
Squoodles (squash noodles)
Boodles (broccoli stem noodles)
Poodles (parsnip noodles)
Toodles (turnip noodles)

Jun 22, 2017

Get More Info Here ›

What is inside hoisin sauce? ›

Though regional variations exist, most modern hoisin sauce recipes contain some combination of the following ingredients: fermented soybeans, five-spice powder, garlic, red chili peppers, and sugar. "Hoisin" comes from the Cantonese word for seafood, though it's not commonly associated with seafood dishes.

Learn More ›

What are the healthiest noodles for stir-fry? ›

6 Healthy Noodles You Should Be Eating, According to a Dietitian

Whole-Wheat Pasta.
Chickpea Pasta.
Veggie Noodles.
Red Lentil Pasta.
Soba Noodles.
White Pasta.

Jul 13, 2023

Read The Full Story ›

What vegetables can I make into noodles? ›

The Best Vegetables for Spiralizing

Zucchini. We'll start with the classic spiralizing vegetable, which spawned the widely-beloved "zoodle": the zucchini. ...
English Cucumbers. Spiralized vegetables sometimes work well in cooked recipes, but they're also popularly used in raw dishes. ...
Carrots. ...
Summer Squash. ...
Kohlrabi. ...
Beets.

Aug 13, 2021

What tool is used to make veggie noodles? ›

Use a spiralizer or julienne peeler to make noodles. Or use a regular vegetable peeler and peel into thick ribbon-shaped noodles.

Show Me More ›

What are veggie noodles made of? ›

In addition to zucchini and summer squash, kohlrabi – a turnip relative – and root veggies like beets, jicama and celeriac also make great veggie noodles.

Keep Reading ›

Do you cook vegetables before adding to stir fry? ›

Stir-fry onions first, then add hard vegetables such as carrot and broccoli. Quick-cooking vegetables, such as snow peas, leafy greens and bean sprouts, should be added towards the end of cooking. If using vegies that have a combination of both textures, such as gai laan, add the stems first and the leaves later.

Keep Reading ›

Do you need to cook vegetables before stir frying? ›

Tender and quick-cooking vegetables like bell peppers, snap peas, mushrooms, and zucchini can be added directly to the stir-fry. Leafy greens like spinach and bok choy wilt quickly when stir-fried, so they can be added without pre-cooking.

Know More ›