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Veggie Noodle Stir fry

Veggie Noodle Stir fry

with Chinese Five Spice
Recipe Development Team
Recipe Development TeamUpdated on November 03, 2025
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Calories
: 
430 kcal
Protein
: 
17.2g protein
Total
: 
25 minutes
Difficulty
: 
Medium
Allergens:
  • Wheat
  • Cereals containing gluten
  • Soya
  • Peanut
  • Egg
  • Nuts
  • Pistachio nuts
  • Pecan Nuts
  • Almonds
  • Cashew nuts
  • Macadamia Nuts
  • Sesame
  • Hazelnuts
  • Walnuts
  • Brazil nuts
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

1 unit(s)

Bell Pepper

25 milliliter(s)

Soy Sauce

(Contains: Wheat, Cereals containing gluten, Soya)

1 unit(s)

Garlic Clove

25 grams

Salted Peanuts

(Contains: Peanut May contain traces of: Nuts, Pistachio nuts, Pecan Nuts, Almonds, Cashew nuts, Macadamia Nuts, Sesame, Hazelnuts, Walnuts, Brazil nuts)

150 grams

Sugar Snap Peas

125 grams

Egg Noodle Nest

(Contains: Wheat, Cereals containing gluten, Egg)

½ sachet(s)

Tomato Ketchup

½ sachet(s)

Ginger Puree

1 unit(s)

Carrot

½ pot(s)

Chinese Five Spice

1 unit(s)

Red Onion

25 grams

Ketjap Manis

(Contains: Soya)

Energy (kJ)1798 kJ
Energy (kcal)430 kcal
Fat8.1 g
of which saturates1.5 g
Carbohydrate71.7 g
of which sugars19.8 g
Dietary Fibre8.2 g
Protein17.2 g
Salt4.4 g
Always refer to the product label for the most accurate ingredient and allergen information.

Instructions

1

Pop a large saucepan of water onto boil. We will use it to cook the noodles later. Halve the pepper(s), discard the core and seeds. Slice into thin strips. Trim the carrot, (no need to peel) grate on the coarse side of your grater. Halve, peel and thinly slice the red onion. Peel and grate the garlic (or use a garlic press). Roughly chop the peanuts.

2

In a small bowl mix together the soy sauce, ketchup and ketjap manis (see ingredients list for amounts). Keep to one side. When the water comes to the boil, add the noodles and cook for 4 mins. Once cooked, drain in a sieve and run under cold water. Return to the pan with a drizzle of oil to stop it from sticking together.

3

Meanwhile, heat a splash of oil in a large frying pan or wok over medium high heat. When hot, add the onions and peppers. Stir fry until beginning to soften, 2-3 mins. Next, add the sugar snaps cook for 2 mins and then add the garlic, ginger puree and Chinese 5 spice. Cook until fragrant, 1 minute.

4

Pour the sauce you made earlier into the pan and stir to coat all the veggies. Lower the heat and cook until the sugar snaps are tender, 1-2 mins. 

5

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. Get ready to serve!

6

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

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