End-of-the-week veggie noodles with ginger & tamari

Make Friday night easy with this speedy, super-healthy supper, packed with three of your five-a-day and containing nutrient-rich wholewheat noodles to help keep blood sugar levels stable

  • Prep:10 mins
    Cook:10 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 430
  • fat 20g
  • saturates 2g
  • carbs 44g
  • sugars 14g
  • fibre 10g
  • protein 14g
  • salt 1.5g


  • 1 nest wholewheat noodles (about 75g)
  • 1 tbsp rapeseed oil
  • 1 onion, halved and sliced
  • 1 tbsp shredded ginger
  • 2 garlic cloves, chopped
  • about 115g button mushrooms, quartered
  • about 65g Tenderstem broccoli, chopped
  • 50g mixed nuts, roughly chopped
  • 2 carrots, cut into noodles with a spiralizer or julienne peeler
  • 1 tbsp tamari
  • ? small pack coriander, roughly chopped


Did you know?

Ginger contains potent anti-inflammatory compounds and helps settle an upset stomach.



  1. Pour boiling water over the noodles, leave them to soak for 5 mins, then drain.

  2. Meanwhile, heat the oil in a wok and stir-fry the onion, ginger, garlic and mushrooms for 3-4 mins until starting to colour. Add the broccoli and nuts, and cook for a few mins more. Toss in the carrots and tamari, stir-fry until they just start to soften, then add the noodles and coriander.

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