Spring vegetable and noodle stir-fry

A simple, vegetarian recipe that can be ready to eat in less than 15 minutes.

  • Vegetarian
  • Low Fat


1 tbsp toasted sesame oil
1 aubergine, diced
200g pack Waitrose Thick Cut Spring Greens
4 salad onions, sliced
2 nests medium egg noodles
1 tbsp Kikkoman Reduced Salt Soy Sauce
1tbsp clear honey


  1. Heat the oil in a wok or large frying pan and add the aubergine, spring greens and salad onions.  Cover and cook for 5-6 minutes.
  2. Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender, then drain.
  3. Add the noodles to the pan with the soy and honey and cook for 1-2 minutes more.
Spring vegetable and noodle stir-fry
  • Preparation time: 5 minutes
  • Cooking time: 8 minutes

Serves: 2

Nutritional Info

Typical values per serving:

Energy 1,676kj
Fat 10.8g
Saturated Fat 2g
Carbohydrate 60.3g
Sugars 18.9g
Protein 14.8g
Salt 1.6g
Fibre 8.8g

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4 stars

Average user rating Based on 13 ratings

This recipe was first published in Wed Mar 11 15:49:45 GMT 2015.