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Lulu's tips for the best stir-fried noodles:

  • I make sure to have all the ingredients prepped before I start cooking. Stir-fries come together very quickly, so having everything ready means nothing overcooks while I'm reaching for the next ingredient.
  • Rather than overcrowding the pan, I'll cook the vegetables over a high heat in batches if necessary. They stay colourful and crisp, with plenty of flavour instead of steaming.
  • This is one of my favourite recipes for using up leftovers. I'll often add cooked chicken, prawns, tofu or any vegetables I have in the fridge, making it a little different every time.
  • If the noodles seem a little dry after tossing everything together, just stir in a splash of water along with the sauce.
  • I like finishing the noodles with sliced spring onions, toasted sesame seeds and a squeeze of lime. You could even top them with a fried egg for a more substantial meal.

Units:
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Nutrition: per serving

  • kcal439
  • fat14g
  • saturates1g
  • carbs67g
  • sugars0g
  • fibre6g
  • protein15g
  • salt2g
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Method

  • step 1

    Cook the noodles according to pack instructions.

  • step 2

    Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.

  • step 3

    Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.

  • step 4

    Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Lulu Grimes
As Managing Editor for Good Food, Lulu has extensive magazine editorial experience, including roles at olive, Food and Travel and Sainsbury's Magazine, as well as Murdoch Books in Sydney. She has also written for The Sydney Morning Herald, taught food writing and published several cookbooks. Read her weekly Substack: Taste. Test. Repeat. and see more of Lulu's recipes
Lulu Grimes with a green background

Recipe from Good Food Vegetarian Christmas, December 2006

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A star rating of 4.4 out of 5.21 ratings
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