15-minute veggie noodle stir-fry
Quick veggie noodle stir-fry — an easy, healthy vegetarian dinner ready fast. Colourful, no-fuss and better than takeaway on a busy weeknight.
Best for vegetarians and quick-dinner cooks.
- Vegan
- Dairy Free
- Ready in
- 15 min
- Hands-on
- 5 min
- Cook
- 10 min
- Ingredients
- 9
- Serves
- 4
Ingredients
- 3 cloves garlic
- 20g ginger
- 4 spring onions
- 600g frozen stir-fry vegetables
- 300g rice noodles
- 2 tbsp vegetable oil
- 1 tbsp sesame oil
- 6 tbsp soy sauce
- 2 tbsp maple syrup
Method
- 01Cook the noodles in boiling water for 4 minutes, then drain.
- 02Whisk the soy sauce, maple syrup and sesame oil in a small bowl.
- 03Flash-fry the frozen vegetables, garlic and ginger on high heat for 4 minutes.
- 04Add noodles and sauce, toss for 2 minutes until glossy.
- 05Top with sliced spring onions and serve.
Nutrition (per serving)
- Calories430 kcal
- Protein13 g
- Carbs74 g
- Fat9 g
Equipment
- Stove
Storage
Best eaten fresh. Keeps 1 day refrigerated; noodles soften.