Stir-fry oriental noodles

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Prep time:

Cook time:

Serves: 4

By Melty



  • 1 tsp sugar optional

  • 4 tbsp vegetable stock

  • 1 tsp ground ginger

  • 1 tin sweetcorn drained

  • 85g cashew nuts

  • 3 tbsp dark soy sauce

  • 1 tin bamboo shoots drained

  • 2 cloves garlic crushed

  • 6 spring onions cut into 1 inch pieces

  • 1 tsp dried chilli flakes

  • 1 tin water chestnuts drained

  • 200g mangetout thinly sliced

  • 250g egg noodles one pack


  1. Put garlic, ginger, spring onions, chilli, soy sauce and sugar into a wok or deep frying pan. Heat gently for 4-5 minutes.
  2. Turn the heat up to high and add the mangetout, sweetcorn, water chestnuts and bamboo shoots. Stir fry for 4-5 minutes until vegetables are just tender.
  3. Meanwhile, prepare the noodles according to packet instructions. Drain and add to the vegetables in the frying pan over a high heat.
  4. Stir fry for 2-3 minutes and then remove from heat. Sprinkle over the cashew nuts, add a squeeze of lime and serve.

Handy Hint

I tend to do this without the cashew nuts, and I occasionally add chicken (stir fry gently at the beginning, or poach in stock first, then slice and add). Also, I only add 2 nests of noodles for 4 people because it makes so much.

Additional Information

  • Make Ahead

  • Budget

  • chinese

  • Main Course

  • Vegetarian

  • Low fat

  • Dairy Free

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Your comments

  • Melty 15/01/13 08:31

    This could be potentially gluten free, but obvously using gluten free noodles and gluten free soy sauce.