Zesty veggie noodles

Packed full of vegetables with a tangy orange and sherry sauce – this veggie stir fry is low in fat too

  • Serves 4
  • Easy

Nutrition per serving

  • kcal 240
  • fat 3g
  • saturates 0g
  • carbs 47g
  • sugars 1.6g
  • fibre 4g
  • protein 6g
  • salt 2.77g


  • 150g flat rice noodles
  • 6 tbsp soy sauce
  • 5 tbsp orange juice plus ½ tsp finely grated zest
  • 1 tsp sugar
  • ½ tsp cornflour
  • 1 tbsp sunflower oil
  • ½ tbsp grated fresh ginger
  • 2 garlic cloves, finely chopped
  • 2 tbsp dry sherry
  • 2 red peppers, seeded and sliced
  • 2 carrots, finely sliced
  • 2 courgettes, cut into fine strips
  • 100g mangetout, sliced
  • 220g can water chestnuts, sliced
  • 1 bunch spring onions, shredded


  1. Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.

  2. Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute. Add the sherry and the peppers and fry for a minute more. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.

  3. Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish. Add the sauce and noodles and stir fry until hot. Sprinkle with the remaining spring onions and serve straight from the wok.

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