Stir fry vegetable noodles

Stir fry vegetable noodles




  • 1kg of noodles.
  • 500g oriental vegetables (such as bamboo shoots, water chestnuts, mange tout, boc choi, mixed sliced peppers).
  • 100g onion - sliced.
  • 200g carrots - sliced into batons.
  • 20ml of vegetable oil.
  • 10ml of low sodium soy sauce.
  • 50g garlic - crushed.
  • 25g root ginger - peeled and grated.
  • 1kg beansprouts.
  • 1 bunch of spring onions - chopped.


  • Simmer noodles for 3-5 minutes (or as per instructions).
  • Drain and set aside.
  • Heat wok and add oil.
  • When oil starts to smoke, add onions, carrots and the rest of the vegetables and cook for around 2 minutes.
  • Add the garlic and ginger and cook for a further minute.
  • Add a little low sodium soy sauce and some black pepper to taste.
  • At the last minutes, rinse the noodles and reintroduce together with beansprouts and spring onions and mix for a couple of minutes to heat through the noodles.
  • Serve immediately.

Serving suggestion

Why not bulk up your recipe with some extra protein by adding some sliced chicken breast or lean strips of beef?

Recipe courtesy of

East Ayrshire Council, Ayrshire.