Seven-veg stir-fry recipe

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  • Healthy
  • Vegetarian
serves: 6
Skill: easy
Prep: 15 min
Cooking: 10 min

Nutrition per portion

Calories 236 kCal 12%
Fat 2.5g 4%
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  • You’ll get more than your five-a-day with this colourful and nutritious veggie stir-fry.


    • 250g pack Thai rice noodles
    • 1-2 tbsp groundnut oil
    • 1 red pepper, deseeded and cut into thumb-length strips
    • 2.5cm (1in) piece fresh root ginger, peeled and cut into slivers
    • 8 baby sweetcorn, halved lengthways
    • 2 medium carrots, peeled and cut into batons
    • 8 asparagus tips
    • 100g (3½ oz) mini sugar-snap peas or mangetout, or normal-sized ones, halved lengthways
    • 4tbsp sweet chilli dipping sauce or hoisin sauce
    • 1 red chilli, deseeded and finely chopped, optional
    • 2 heads pak choi, quartered lengthways
    • 100g or 150g pack fresh beansprouts, depending on pack size available
    • 4-6 spring onions, trimmed and thinly sliced
    • Handful each of mint and coriander leaves, roughly chopped
    • Soy sauce, to serve


    • Put the noodles in a large bowl and pour over enough boiling water to cover. Leave for 5 mins while you cook the vegetables.

    • Add 1tbsp of oil to a hot wok or large frying pan and stir-fry the red pepper and ginger for half a minute. Add the sweetcorn, carrots and asparagus and stir-fry for a minute, then add the sugar snaps, or mangetout, and cook for another minute.

    • Mix in the chilli dipping or hoisin sauce and 4tbsp water, then add the red chilli, if using, the pak choi, beansprouts and spring onions, and cook for a couple of minutes.

    • Drain the noodles. Toss with mint and coriander. Serve topped with stir-fried vegetables and soy sauce for seasoning.

    Top tip for making Seven-veg stir-fry

    To get crispy noodles, drain them, heat 1tbsp oil in a wok, add the noodles and cook without stirring for a few minutes.

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