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Veggie Noodle Stir-fry

Veggie Noodle Stir-fry from Jamie Oliver's Food Revolution Collection. Get more veggies into your diet with this easy Asian favourite from Jamie Oliver. Stir fry is a great way to use up left over vegetables and to hit your 5-a-day target.


A great way to make sure you’re getting the vitamins and minerals your body needs is to eat the rainbow. Eating a mixture of different coloured vegetables, like in this stir-fry, will help you do that. This dish will give you two of your 5-a-day. Of course, feel free to use whatever vegetables you have in the fridge – this is a great dish for using up leftovers too!

Jamie is urging all of us to cook for our lives. This recipe is one of Jamie’s 10 Food Revolution recipes that together can teach us all the skills we need to feed ourselves and our families good, nutritious food for years to come. For all 10 recipes go to and celebrate the power of fresh, healthy, real food.

Recipe © Jamie Oliver. Photo © James Lyndsay

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200g thick flat rice noodles
1 red onion
2 cloves of garlic
5cm piece of ginger
1⁄2 a bunch of fresh coriander
1 small head of broccoli
1 red or yellow pepper
350g firm tofu
1 carrot
1/2 a fresh red chilli (optional)
100g unsalted cashew nuts
vegetable oil
100g mangetout
100g baby spinach
2 limes
sesame oil
low-salt soy sauce
Equipment needed:
Large bowl
Colander or sieve
Chopping board
Wok or large non-stick frying pan
Small bowl
Wooden spoon
Measuring spoons

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1. Cook the noodles according to the packet instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.

2. On a chopping board, peel and nely slice the onion, then peel and nely chop the garlic.

3. Peel the ginger using a teaspoon, then chop into matchsticks. Pick the coriander leaves and nely chop the stalks.

4. Cut the broccoli orets off the stalk, halve any larger orets, then thinly slice the stalk. Halve the pepper, scoop out the seeds and pith with a teaspoon, then slice into strips.

5. Cut the tofu into rough 2cm cubes. Using a speed-peeler, peel the carrot lengthways into long ribbons.

6. Trim and halve the chilli lengthways (if using), then run a teaspoon down the cut side to scoop out the seeds and white pith. Finely slice at an angle, then wash your hands thoroughly.

7. Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly. Tip into a small bowl.

8. Place the pan back on a high heat and drizzle in 1 tablespoon of vegetable oil. Add the red onion, garlic, ginger and coriander stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.

9. Throw in the broccoli, pepper, tofu and mangetouts, and fry for 2 minutes, stirring regularly.

10. Stir in the spinach and allow it to wilt, then add the noodles and carrot ribbons. Toss well for a minute to heat through.

11. Squeeze over the juice from half the lime, add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat.

12. Sprinkle over the sliced chilli (if using), toasted nuts and the reserved coriander leaves, then serve with lime wedges for squeezing.

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