Japanese-style vegetable stir-fry recipe
Throw together this super speedy stir-fry in just 20 minutes. Combine a Japanese-style curry sauce with egg noodles, fresh spinach and vegetables for a healthy midweek meal that's also dairy-free.
See method- Serves 4
- 5 mins to prepare and 15 mins to cook
- 383 calories / serving
- Dairy-free
- Vegetarian
- Healthy
Ingredients
- 4 nests medium egg noodles
- 2 tbsp vegetable oil
- 1 onion, finely sliced
- 320g vegetable stir fry mix
- 2 garlic cloves, sliced
- 180g katsu curry sauce
- 125g spinach
- 15g coriander, leaves picked
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Shop ingredientsEach serving contains
- Energy
- 1610kJ 383.0kcal
- Fat
- 14g
- Saturates
- 3g
- Salt
- 1.5g
- Sugars
- 8g
of the Reference intake
Carbohydrate 55.1gProtein 11.2gFibre 4.6g
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- Cook the noodles in boiling salted water for 1-2 mins until theyarejusttender. Drain well.
- Heat the oil in a wok ordeep fryingpan over a high heat for 30 secs until very hot. Carefully tip in the onion and cook for 2-3 mins continually stirring, until lightly golden. Stir in thevegetablestir fry mix and sliced garlic and fry for another 3-4 mins until the veg have softened slightly but still retain a crunch.
- Pour the sauce into the vegetables, rinse out the pack with 50mlwaterand add to the pan.Mixwell and cook for30 secs-1 min untilthe sauce isbubbling, then fold in the spinach and cooked noodles. Stir tocoat in the sauceand wilt the spinach.Serve with the coriander scattered over.
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