Teriyaki Veggie Noodle Stir-Fry

Teriyaki Veggie Noodle Stir-Fry

with Tenderstem® and Peanuts

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This stir-fry has a lot going for it. It’s simple to make, especially with our delicious sauce! It’s loaded with fresh vegetables—in fact, it’s made with more veggies than noodles. Lastly, it packs great for lunch.

Tags:WW ApprovedVeggieUnder 600 calories

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time25 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Green Pepper

1 unit(s)


150 grams

Tenderstem Broccoli ®

1 unit(s)

Red Onion

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts


2 pack(s)

Egg Noodle Nest

(ContainsEgg, Gluten)

1 sachet

Ginger Puree

150 grams

Teriyaki Sauce

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1543 kJ
Energy (kcal)369 kcal
Fat8.0 g
of which saturates1.0 g
Carbohydrate58 g
of which sugars34.0 g
Protein13 g
Salt4.15 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Frying Pan
Instructionsarrow up iconarrow up icon
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Pop a large saucepan of water on to boil. We will use it to cook the noodles later. Halve the pepper, discard the core and seeds. Slice into thin strips. Trim the carrot, (no need to peel), grate on the coarse side of your grater. Chop the broccoli into 3 pieces. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.


When the water comes to the boil, add the noodles, Tenderstem® broccoli and 1/2 tsp of salt and cook until tender, 4 mins. Once cooked, drain in a sieve and run under cold water. Return to the pan with a drizzle of oil and stir through to stop them from sticking together.


Meanwhile, heat a splash of oil in a large frying pan or wok over medium-high heat. When hot, add the onion and pepper. Stir-fry until beginning to soften, 3-4 mins. Next, add the garlic and ginger puree. Cook until fragrant, 1 min.


Pour the teriyaki sauce into the pan and stir to coat all the veggies. Lower the heat and cook until everything is piping hot, 1-2 mins.


Add the grated carrot and noodles to the pan and toss or stir to combine. Stir-fry until everything is piping hot, 2 mins. TIP: Add a splash of water if you need to loosen it up a bit.


Share the noodles between your plates and finish with a sprinkle of chopped peanuts. Enjoy!