Stir Fry Vegetable And Noodle Salad Recipe


Health IndexAverageCuisine
CourseMain Ingredient


 Chinese egg noodles3 Ounce (75 Gram, 1 Slab)
 Sunflower oil45 Milliliter (3 Tablespoon)
 Spring onions1 Bunch (100 gm), cut into diagonal pieces
 Garlic1 Clove (5 gm), crushed
 Red pepper1 , cut into strips
 Celery sticks2 , cut into matchsticks
 Carrot1 Large, cut into matchsticks
 Courgette1 , cut into matchsticks
 Cucumber piece3 Inch, cut into matchsticks
 Button mushrooms2 Ounce, sliced (50 Gram)
 White wine vinegar15 Milliliter (1 Tablespoon)
 Ground ginger1⁄2 Teaspoon
 Soy sauce30 Milliliter (2 Tablespoon)
 Caster sugar1 Teaspoon
 Dry sherry15 Milliliter (1 Tablespoon)
 Salt To Taste
 Freshly ground black pepper To Taste
 Prawn crackers1 Cup (16 tbs) (For Serving)

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


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.