Veggie noodle stir-fry | Vegetable recipes | Jamie Oliver recipes (2024)

  • Healthy recipes
    • Healthy snacks
    • Healthy lunches
    • Healthy chicken recipes
    • Healthy fish recipes
    • Healthy vegetarian recipes
  • Main Ingredient
    • Chicken
    • Pasta
    • Vegetables
    • Fish
    • Beef
    • Eggs
    • View more…
  • Special Diets
    • Vegan
    • Vegetarian ideas
    • Gluten-free
    • Dairy-free
    • Budget recipes
    • One-pan recipes
    • Meals for one
    • Breakfast
    • Desserts
    • Quick fixes
    • View more…
  • Baking recipes
    • Cakes
    • Biscuit recipes
    • Gluten-free bakes
    • View more…
  • Family recipes
    • Money saving recipes
    • Cooking with kids
    • School night suppers
    • Batch cooking
    • View more…
  • Special occasions
    • Dinner party recipes
    • Sunday roast recipes
    • Dinner recipes for two
    • View more…
    • 5 Ingredients Mediterranean
    • ONE
    • Jamie’s Keep Cooking Family Favourites
    • 7 Ways
    • Veg
    • View more…
  • Nutrition
    • What foods are good for gut health?
    • Healthy eating tips
    • Special diets guidance
    • All about sugar
    • Learn about portion size
    • View more
  • Features
    • Cheap eats
    • Healthy meals
    • Air-fryer recipes
    • Family cooking
    • Quick fixes
    • View more
  • How to’s
    • How to cook with frozen veg
    • How to make the most of your oven
    • How to make meals veggie or vegan
    • View more
  • More Jamie Oliver

Vegetable noodle stir-fry

Plum sauce, runny honey & soy

  • Dairy-freedf
  • Vegetarianv

Plum sauce, runny honey & soy

  • Dairy-freedf
  • Vegetarianv

“This genius veggie stir-fry is a delicious answer to midweek dinner dilemmas. Toast a handful of sesame seeds in a dry pan until golden, then sprinkle over the top before serving for an added nutty crunch if you like. Enjoy! ”

Serves 4

Cooks In15 minutes

DifficultySuper easy

VegetablesAsianMainsOne-pan recipesQuick fixesSides

Nutrition per serving
  • Calories 366 18%

  • Fat 11.5g 16%

  • Saturates 2g 10%

  • Sugars 19.6g 22%

  • Salt 0.7g 12%

  • Protein 10.9g 22%

  • Carbs 58g 22%

  • Fibre 5.7g -

Of an adult's reference intake

Tap For Method


  • 250 g thin egg noodles
  • 2 limes
  • 3 tablespoons plum sauce
  • 1 tablespoon runny honey
  • low-salt soy sauce
  • 6 spring onions
  • 2 cloves of garlic
  • 3 cm piece of ginger
  • 100 g sugar snap peas
  • 1 red pepper
  • 1 yellow pepper
  • ¼ of a Chinese cabbage , (180g)
  • 100 g beansprouts
  • 100 g frozen peas
  • 2 tablespoons vegetable oil
  • sesame oil , optional

Tap For Method

The cost per serving below is generated by and is based on costs in individual supermarkets. For more information about how we calculate costs per serving read our FAQS

Tap For Ingredients


  1. Cook the noodles according to packet instructions, then drain and refresh under cold running water and drain again – this will stop them from cooking further.
  2. Tip the noodles into a large mixing bowl, pulling them apart with your fingers, then put aside.
  3. Squeeze the juice from 1 lime into a small mixing bowl and stir in the plum sauce, honey and a dash of soy sauce.
  4. Trim and finely slice the spring onions, then peel and finely chop the garlic and ginger. Slice the sugar snap peas in half lengthways, then deseed and slice the peppers into 1cm strips and shred the Chinese cabbage.
  5. Put a large wok on a high heat and when screaming hot, add the vegetable oil, garlic and ginger. Fry for a few seconds, then add all the prepped veg and stir-fry everything together for 1 minute, before adding the noodles, beansprouts and frozen peas.
  6. Stir all the ingredients together, making sure nothing’s stuck to the bottom, then cover with a lid and cook for a couple of minutes.
  7. When the noodles and veg are hot through, push the mix to one side of the pan and pour in the sauce. When it starts bubbling, mix through the noodles, loosening with a splash of water, if needed.
  8. Remove from the heat, then taste and add a little more soy, if necessary. Drizzle lightly with sesame oil (if using), then serve up right away with the remaining lime cut into wedges for squeezing over.


Leftover veg? Try shredding it up into a mixed veg slaw. Add peppers to soups and tomato-based pasta sauces, or simply slice into strips and serve raw with houmous for a snack.

Feel free to finely chop and add some chilli to this dish, as well as any leftover veg you might have in the fridge. A thumb-sized piece of fresh ginger cut very finely into matchsticks is delicious thrown into the mix, too.

Related recipes

Sizzling steak stir-fry

Related features

Best chard recipes

11 ways to use spring onions

Our top purple sprouting broccoli recipes

Related video

Stir fry chicken noodles: The Dumpling Sisters

© 2024 Jamie Oliver Enterprises Limited

© 2024 Jamie Oliver Enterprises Limited

Veggie noodle stir-fry | Vegetable recipes | Jamie Oliver recipes (2024)
Top Articles
Latest Posts
Article information

Author: Tyson Zemlak

Last Updated:

Views: 5549

Rating: 4.2 / 5 (43 voted)

Reviews: 90% of readers found this page helpful

Author information

Name: Tyson Zemlak

Birthday: 1992-03-17

Address: Apt. 662 96191 Quigley Dam, Kubview, MA 42013

Phone: +441678032891

Job: Community-Services Orchestrator

Hobby: Coffee roasting, Calligraphy, Metalworking, Fashion, Vehicle restoration, Shopping, Photography

Introduction: My name is Tyson Zemlak, I am a excited, light, sparkling, super, open, fair, magnificent person who loves writing and wants to share my knowledge and understanding with you.