Stir-fried vegetables with crispy noodles


Stir-fried vegetables with crispy noodles

This healthy recipe for Stir Fried Vegetables with crispy noodles is a great midweek meal. Make sure you watch our quick and easy video below. Suitable for vegans and vegetarians

  • Serves4
  • Preparation Time10 mins
  • Cooking Time15 mins


Ingredients

Noodles

  • Groundnut or rapeseed oil for frying
  • 150g (5oz) dried rice vermicelli noodles

Stir-fried Vegetables

  • 2 red peppers, deseeded and chopped
  • 1 yellow pepper, deseeded and chopped
  • 1 red onion, peeled and thinly sliced
  • 2 carrots, cut into matchsticks
  • 150g (5oz) mange tout, halved lengthways
  • 150g (5oz) baby corn, halved lengthways

Stir Fry Sauce

  • 3tbsp Kikkoman soy sauce
  • Juice of 1 lime
  • 1tsp brown sugar
  • 1tsp grated root ginger
  • 1 green chilli, thinly sliced

Method

Heat 5cm (2in) oil in a wok to 190°C/375°F or until a cube of bread browns in 30 seconds.

Snip the vermicelli into short lengths with scissors and fry in batches for a few seconds until the noodles puff up and turn white and crisp. Drain onto a plate lined with kitchen paper and keep warm in a low oven.

Mix together the Kikkoman soy sauce, lime juice, sugar and ginger.

Drain all but 2 tablespoons of the oil from the wok and increase the heat to high. Add the peppers, onion and carrots and stir-fry for 3 minutes.

Add the mange tout and baby corn and stir-fry for another 3 minutes.

Pour the sauce into the wok and toss until the vegetables are coated. Stir-fry for a further 2 minutes.

Divide the vegetables between serving plates and pile the noodles on top. Sprinkle over the chilli and serve at once.

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