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Stir Fry Vegetable And Noodle Salad

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  Chinese egg noodles 3 Ounce (75 Gram, 1 Slab)
  Sunflower oil 45 Milliliter (3 Tablespoon)
  Spring onions 1 Bunch (100 gm), cut into diagonal pieces
  Garlic 1 Clove (5 gm), crushed
  Red pepper 1 , cut into strips
  Celery sticks 2 , cut into matchsticks
  Carrot 1 Large, cut into matchsticks
  Courgette 1 , cut into matchsticks
  Cucumber piece 3 Inch, cut into matchsticks
  Button mushrooms 2 Ounce, sliced (50 Gram)
  White wine vinegar 15 Milliliter (1 Tablespoon)
  Ground ginger 1⁄2 Teaspoon
  Soy sauce 30 Milliliter (2 Tablespoon)
  Caster sugar 1 Teaspoon
  Dry sherry 15 Milliliter (1 Tablespoon)
  Salt To Taste
  Freshly ground black pepper To Taste
  Prawn crackers 1 Cup (16 tbs) (For Serving)

Cook the noodles according to the packet directions.
Drain thoroughly, rinse with cold water and drain again.
Heat the oil in a wok or large frying pan (skillet).
Stir fry the onions and garlic for 1 minute.
Add the remaining vegetables and stir fry for 3 minutes until slightly softened but still with 'bite'.
Remove the wok or pan from the heat.
Add the remaining ingredients and the cooked noodles and toss well.
Leave to cool.
Pile into bowls and serve with prawn crackers.

Recipe Summary

Side Dish

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Average: 4.2 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1960 Calories from Fat 691

% Daily Value*

Total Fat 78 g119.5%

Saturated Fat 7.7 g38.4%

Trans Fat 0 g

Cholesterol 79.4 mg26.5%

Sodium 2343.3 mg97.6%

Total Carbohydrates 161 g53.6%

Dietary Fiber 15.3 g61.2%

Sugars 22.7 g

Protein 162 g323.1%

Vitamin A 361.2% Vitamin C 374.6%

Calcium 22.3% Iron 49%

*Based on a 2000 Calorie diet

Stir Fry Vegetable And Noodle Salad Recipe