Rainbow Noodle Vegetable Stir Fry

I served this with my Chinese Style Roast Pork, but decided to also post it as a separate recipe as it can also be served on it’s own as a vegetarian option or with fish or grilled meat.

Ingredients for 4 people:

  • 250 g oyster mushrooms
  • 100 g curly kale
  • 300 g bean sprouts
  • 1 red pepper cut into tiny strips
  • 1 yellow pepper cut into tiny strips
  • 1 inch grated ginger
  • 4 crushed garlic cloves
  • 400 g cooked noodles
  • 1/2 tsp chinese five spice
  • 1 tsp szechuan pepper
  • 2 tbsp peanut oil
  • 1 tsp chili powder
  • 1 large carrot cut into thin 2 inch strips
  • 1 medium onion cut into half moons
  • juice of 1/2 lemon
  • handful of broad beans, skin removed
  • 1 tsp curry powder
  • 1 tsp light soy sauce

Cooking Method

Get all your ingredients ready and prepare the vegetables.  Heat the peanut oil in a wok or non-stick deep pan, to a smoking point. Add all the vegetables and stir fry for 5 minutes or until they go down in size. add the noodles, szechuan pepper, chinese five spice, curry powder and soy sauce, stir well and cook for further 5-10 minutes. Pour the lemon juice , stir, check and adjust the seasoning if needed, and serve. You can serve this as a main dish or as a side with a nice piece of salmon of chinese roast pork.


I hope you enjoy my recipe, please let me know what you think!

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