Stir Fry Peas and Vegetables with Noodles

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level
Stir Fry Peas and Vegetables with Noodles

This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Ingredients

200 
g 
Birds Eye Peas
1 
onion (thinly sliced)
1 
green pepper (deseeded and thinly sliced)
1 
red pepper (deseeded and thinly sliced)
1 
small chilli pepper (deseeded and finely diced)
½  
teaspoon 
sesame oil
2 
tablespoons 
soy sauce
350 
g 
noodles
1 
tablespoon 
sesame oil
1 
clove 
garlic (crushed)
100 
g 
French beans (sliced)
150 
g 
mushrooms (washed and sliced)
2 
courgettes (washed and sliced)
4 
tablespoons 
vegetable oil
freshly ground black pepper
salt

Preparation

  1. Heat the vegetable oil in a large casserole or wok, throw in the onion, garlic and other vegetables a few at a time and stirfry for about 5 minutes, turning the vegetables over to obtain an even
    distribution of heat.
  2. Add a little seasoning, 1/2 teaspoon sesame oil and the soy sauce.
  3. Meanwhile, cook the noodles in boiling salted water for about 6 minutes. Drain well and toss in the remaining sesame oil.
  4. Serve with the vegetables.

Info per serving

KCal
Fat
Sat.fat
Sugar
Salt
Nutritional Information
595 Kcal
23 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.