Veggie noodle stir-fry

Name: Veggie noodle stir-fry
Total time: 30 min
Yield: 4
Ingredients: 200 g thick flat rice noodles; 1 red onion; 2 cloves of garlic; 5cm piece of ginger; ½ a bunch of fresh coriander; 1 small head of broccoli; 1 red or yellow pepper; 350 g firm tofu; 1 carrot; ½ a fresh red chilli optional; 100 g unsalted cashew nuts; vegetable oil; 100 g mangetout; 100 g baby spinach; 2 limes; low-salt soy sauce

Quick and tasty

“A great way to make sure you’re getting the vitamins and minerals your body needs is to eat the rainbow. Eating a mixture of different coloured vegetables, like in this stir-fry, will help you do that. This dish will give you two of your 5-a-day. Of course, feel free to use whatever vegetables you have in the fridge – this is a great dish for using up leftovers too! ”

Serves 4

Cooks In30 minutes

DifficultySuper easy

Jamie's Food Revolution Mains Lunch & dinner recipes

Nutrition per serving

Calories 361 18%
Fat 20g 29%
Saturates 3.6g 18%
Sugars 9.7g 11%
Salt 0.57g 10%
Protein 18.6g 37%
Carbs 27.9g 11%
Fibre 7.3g -

Of an adult's reference intake

Jamie's Food Revolution

By Jamie Oliver

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Ingredients

200 g thick flat rice noodles
1 red onion
2 cloves of garlic
5cm piece of ginger
½ a bunch of fresh coriander
1 small head of broccoli
1 red or yellow pepper
350 g firm tofu
1 carrot
½ a fresh red chilli , optional
100 g unsalted cashew nuts
vegetable oil
100 g mangetout
100 g baby spinach
2 limes
low-salt soy sauce

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Jamie's Food Revolution

By Jamie Oliver

Find out more about Jamie\'s campaigns

Tap For Ingredients

Method

Cook the noodles according to the packet instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.
On a chopping board, peel and finely slice the onion, then peel and finely chop the garlic.
Peel the ginger using a teaspoon, then chop into matchsticks. Pick the coriander leaves and finely chop the stalks.
Cut the broccoli florets off the stalk, halve any larger florets, then thinly slice the stalk. Halve the pepper, scoop out the seeds and pith with a teaspoon, then slice into strips.
Cut the tofu into rough 2cm cubes. Using a speed-peeler, peel the carrot lengthways into long ribbons.
Trim and halve the chilli lengthways (if using), then run a teaspoon down the cut side to scoop out the seeds and white pith. Finely slice at an angle, then wash your hands thoroughly.
Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly. Tip into a small bowl.
Place the pan back on a high heat and drizzle in 1 tablespoon of vegetable oil. Add the red onion, garlic, ginger and coriander stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.
Throw in the broccoli, pepper, tofu and mangetouts, and fry for 2 minutes, stirring regularly.
Stir in the spinach and allow it to wilt, then add the noodles and carrot ribbons. Toss well for a minute to heat through.
Squeeze over the juice from half the lime, add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat.
Sprinkle over the sliced chilli (if using), toasted nuts and the reserved coriander leaves, then serve with lime wedges for squeezing.
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