Veggie Noodle Stir Fry | Jamie Oliver

noodles

🥗Healthier: zucchini noodles

💰Cheaper: rice

Zucchini noodles are lower in calories and carbs.

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free and coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier and canola oil is more affordable.

cilantro

🥗Healthier: parsley

💰Cheaper: basil

Parsley is a common herb and basil is often less expensive.

Heat a wok or large frying pan over high temperature.

Add a handful of torn or sliced mushrooms to the pan.

Prepare vegetables: slice sugar snap peas, peel and thinly slice a carrot, cut broccoli into smaller florets, and slice spring onions and fresh chilli.

Cook 2 nests of noodles according to package instructions, about 5 minutes.

Grate 2 garlic cloves and a thumb-sized piece of ginger into a bowl.

Add soy sauce and the juice of one lime to the bowl with garlic and ginger to make the sauce.

Add sesame oil to the hot pan for stir-frying.

Add the sliced carrots, broccoli florets, and sugar snap peas to the pan, keeping the veggies moving to avoid overcooking.

Add the spring onions and fresh chilli to the pan.

Pour the prepared sauce over the vegetables in the pan.

Add the cooked noodles to the pan and toss everything together to combine well with the sauce.

Rinse out the pan and toast some crushed cashew nuts in it.

Slice a bit of red chilli and prepare to cook eggs in the pan.

Dry fry the eggs in the pan with a lid on to achieve a crispy bottom and soft top, cooking for under a minute.

Serve the stir-fry with the fried eggs on top, garnished with coriander and a drizzle of chilli sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary