Stir-fry noodles with vegetables

Stir-fry noodles with vegetables

Nutrition know-how

Total serving kcal per serve Fat per serve
4 278 8g


1.5 tablespoons soy sauce
1 tablespoons sesame oil, divided
0.5 tablespoon maple syrup
250 grams shredded or chopped vegetables such as carrots, capsicums, bok choy, sugar snap peas, or broccoli
112.5 grams stir-fry noodles, cooked (according to package directions)
0.5 garlic clove, grated (optional)
0.5 2.5cm ginger, grated (optional)
Crushed peanuts and lime slices to garnish (optional)


  • Heat 1 tablespoon sesame oil in a large frying pan over medium heat.
  • Add the vegetables, and optional garlic and ginger, stir, and cover. Reduce the heat to medium-low and cook for about 6-8 minutes or until soft.
  • Remove the lid and stir in the soy sauce, maple syrup and remaining tablespoon sesame oil for the last 2-3 minutes of cooking.
  • Toss in the cooked noodles and serve warm topped with crushed peanuts and fresh lime juice, if desired.

Add chicken, prawns, beef, sauteed tofu, edamame beans or peas as desired for additional protein.

These recipes should be used in consultation with the advice from your healthcare provider or nutritionist to help fulfil your daily nutritional needs. They are not designed to replace their advice.

Recipe adapted from:

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