1 hr 5 minAround the worldTimes are estimates, including soaking or resting where shown.
Vegetable Stir-fry Noodles
A quick wok of noodles and crisp colourful vegetables.
Prep15 min
Cook10 min
Soak / rest0 min
Total25 min
Let’s get cooking.
- 01
Cook noodles in boiling water according to the pack, stopping just before fully soft. Drain. Thinly slice all vegetables and mince ginger and garlic before heating the pan.
- 02
Heat oil in a large wok or frying pan. Stir-fry ginger, garlic and onion for 1 minute, then add carrot, pepper and cabbage. Toss over high heat 3–4 minutes.
- 03
Add noodles, soy sauce, vinegar, pepper and measured water. Toss 2 minutes until hot and evenly coated. Taste before adding salt because soy sauce is salty.
A little kitchen care
Use a food thermometer: poultry 74°C, ground beef 71°C, fish 63°C. Cook eggs until whites and yolks are firm. Keep raw and ready-to-eat foods separate.
Cooking temperature guide ↗Ingredients & allergy notes
Includes: Wheat · Soy
This is not an allergen-free claim. Check every ingredient and packaged blend for its full label, including possible cross-contact. Use vegetarian-suitable cheese and packaged ingredients for vegetarian recipes.
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