Spicy Noodle Stirfry
Spicy Noodle Stirfry
Perfect to mix up your mid week meals!
Preparation Time:15
Cooking Time:10
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  • 4 tablespoons Sunflower oil
  • 2 garlic cloves crushed
  • 2 Eggs
  • 3-4 tablespoons Soy Sauce
  • 800 grams Egg noodles
  • 4 centimeters Root Ginger finely chopped
  • 1 red pepper
  • 1 red chilli Finely diced
  • 350 grams Ready-prepared fine beans, broccoli and baby corn
  • Handful button mushrooms
  • Handful cashew nuts


  1. Toast the nuts in a dry wok until golden, then tip on to a plate and set aside. Heat 2 tablespoons of the oil in the wok, add the vegetables and stir-fry for a few minutes. Add a splash of water and toss the vegetables around until tender. Tip on to the plate with the nuts and keep warm.
  2. Put the garlic, chilli and ginger in the wok and stir-fry for 30 seconds. Add the remaining oil and the noodles, and stir-fry for a few minutes, separating the noodles as you go. Add the egg and soy sauce and stir together over the heat until the egg sets. Return the vegetables and nuts to the pan and toss everything together. Serve immediately.