Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Vegetable and Noodle Stir-Fry

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Vegetable and Noodle Stir-Fry

    Light, instant rice noodles are a perfect accompaniment to this colourful vegetable stir-fry. The Chinese use rice noodles as a traditional ingredient in chicken salad. They can also be used in soups as well as stir-fries.

    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes 30 minutes

    Serves: 4


    • 3 tbsp mint, chopped
    • 1 red pepper, deseeded and thinly sliced
    • 250g pack Sharwood's Rice Noodles
    • 2 tbsp groundnut oil
    • 1 red chilli, deseeded and thinly sliced
    • 100g sugar snap peas, sliced in half lengthways
    • 2 medium carrots, cut into batons
    • 100g pack asparagus tips
    • 4 tbsp Sharwood's Hoisin and Spring Onion Stir Fry Sauce
    • 1 bunch salad onions, thinly sliced lengthways
    • 150g pack beansprouts
    • 3 tbsp each of fresh coriander, chopped


    1. Place the noodles in a bowl and pour boiling water over to cover. Leave to soak for 5 minutes.
    2. Heat the oil in a wok and add the chilli, red pepper, sugar snap peas, carrots and asparagus. Stir-fry quickly, tossing the vegetables for a few minutes.
    3. Add the Sharwood's sauce and 2 tbsp of water and cook for a minute until the vegetables are tender but still retain a slight bite.
    4. Stir in the salad onions and beansprouts and toss into the vegetables, being careful not to overcook.Drain the noodles and toss with the mint and coriander.
    5. Serve with the stir-fried vegetables and Waitrose prawn crackers.

    Your recipe note

    Edit your recipe note

    Cook's tips

    Beansprouts become slimy when overcooked in a stir-fry so always add at the very end of cooking so they retain their crispness. To make this stir-fry more substantial, add protein-rich chopped peanuts and sesame seeds, thin strips of omelette or cubes of marinated tofu. Other vegetables, which would be perfect for this type of crunchy stir-fry, are baby corn, broccoli florets, courgette batons, green beans and mange tout.


    Average user rating

    4 stars