Zesty Vegetable Stir-fry

This recipe features in these meal plans: Cheap Eats, Super Cheap Eats.

Stir-fried red pepper, carrot, broccoli, courgette and egg noodles in an orange and ginger sauce.


  • 1 orange, juiced
  • 1 medium red pepper (155g), thickly sliced
  • 2 medium carrots (approx 125g each), cut into thin batons
  • 1 medium courgette (approx 240g), cut into thin batons
  • 1 medium onion (approx 185g), sliced
  • 1 medium head of broccoli (approx 300g), cut into florets
  • 300g of medium dried egg noodles
  • 2 tbsp light soy sauce
  • 2 tsp fresh ginger, grated
  • 2 cloves of garlic, finely chopped
  • 2 tbsp vegetable oil
  • Serves: 4
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 10 mins
  • Price per person: £1.01
  • Store cupboard: Basic
  • Calories per serving: 445
  • 5-a-day per serving: 2.8
  • Print Recipe
Zesty Vegetable Stir-fry photo

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  1. To make the sauce, mix together the soy sauce, orange juice, ginger and garlic.
  2. Cook the noodles according to the packet instructions. Drain and set aside.
  3. Meanwhile, heat the vegetable oil in a wok or large frying pan over a high heat and fry the onion for 2 minutes. Add the carrot, courgette, broccoli and red pepper and fry for a further 2-3 minutes, or until tender.
  4. Add the sauce and cooked noodles to the pan and cook until piping hot. Serve immediately with extra soy sauce to taste.

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