Vegetable noodle stir-fry

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Vegetable noodle stir-fry

A veggie version of the classic Singapore noodles

35 minutes

Serves 4

Aliya Porter

Recipe by: Aliya Porter | Registered Nutritionist

Eggs are packed with protein and very versatile. They are also really quick to cook. This simple dish can be adapted to use the vegetables you have in the fridge too, helping to reduce food waste.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

> See all our recipes suitable for young cooks

> Get a free copy of the cookbook this recipe is from

Two hands - one large, one smallSuitable for young cooks

Aliya Porter

Recipe by: Aliya Porter | Registered Nutritionist

Eggs are packed with protein and very versatile. They are also really quick to cook. This simple dish can be adapted to use the vegetables you have in the fridge too, helping to reduce food waste.

This recipe is from our Eat Move Learn programme helping kids to eat healthily and stay active.

> See all our recipes suitable for young cooks

> Get a free copy of the cookbook this recipe is from

Two hands - one large, one smallSuitable for young cooks

Ingredients

  • 2 tablespoons light soy sauce
  • 2 tablespoons lime juice (juice of 1 lime)
  • 1 tablespoon sesame oil
  • Black pepper (to taste)
  • ½ teaspoon chilli flakes or 1 small red chilli, finely chopped
  • 3 teaspoons vegetable oil
  • 8 medium eggs, beaten
  • 2 tablespoons curry powder
  • 1 medium onion, sliced
  • 4 cloves garlic, peeled and finely diced
  • 5cm piece of ginger, grated (about 40g)
  • 1 red pepper, deseeded and sliced
  • ½ sweetheart cabbage, sliced
  • Bunch of spring onions, roughly chopped
  • 300g beansprouts
  • 3 x 62g nests of dried wholemeal rice noodles, prepared according to pack instructions and cooled, or 300g precooked rice noodles

CALORIES: 511

FAT: 22.8g

5 A DAY: 2

SALT: 1.08g

SUGAR: 9.7g

Method

  1. Make the sauce by combining the soy sauce, lime juice, sesame oil, black pepper and chilli flakes in a bowl. If you are using fresh chilli instead, add this later with the beansprouts, not the sauce.
  2. Heat 1 teaspoon of oil in a deep frying pan or wok over a medium heat.
  3. Add the beaten egg. When it starts to solidify, break it up and cook until it is all just solid (around 2–3 minutes). Remove from the pan and set aside.
  4. Heat the rest of the oil over a medium heat, add the curry powder and cook for 1 minute, then add the onion, garlic and ginger to the pan and cook for 2 minutes.
  5. Add the red pepper and cook for a further minute, stirring regularly. Then add the cabbage and cook for another 2 minutes, continuing to stir.
  6. Add the spring onions, beansprouts and cooked egg and cook for 1 minute, stirring regularly.
  7. Finally, add the noodles and sauce, mix thoroughly, cooking for a further 2 minutes. Serve immediately.

The key to a good stir fry is to prepare all of your ingredients and the sauce first. You can experiment with different vegetables – if you choose more crunchy vegetables like carrots, they will need a little more time to cook.

Children can help to choose which rainbow vegetables to use, weigh out the ingredients, break and beat the eggs, juice the lime, make the sauce, rinse the noodles in cold water (if using dried noodles) and cut the peppers with a child-safe knife.

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