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Noodles with stir-fried chilli veg

A stir fry with a mild, sweet chilli flavour that kids will love. For a spicier kick, add a chopped red chilli

  • Prep: 5 mins
    Cook: 12 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 304
  • Carbohydrates 51
  • Saturated Fat 1
  • Sugar 6
  • Protein 10
  • Fat 8
  • Fibre 3
  • Salt 2.2

Nutrition per serving

  • Calories 304
  • Carbohydrates 51
  • Saturated Fat 1
  • Sugar 6
  • Protein 10
  • Fat 8
  • Fibre 3
  • Salt 2.2

Ingredients

  • 250g pack medium egg noodles
  • 1 tbsp tomato purée
  • 2 tbsp soy sauce
  • 2 tbsp sweet chilli sauce
  • 1 tbsp sunflower oil
  • small piece fresh root ginger, grated
  • 300g pack Chinese-style stir-fry vegetables

Tip

Make it spicy
If you prefer a spicier kick, stir-fry a chopped red chilli with the vegetables.

Method

  1. Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.

  2. Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.

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