Veggie stir fry

Ingredients

• 35rice vermicelli noodles
• 1 pcegg
• 1.2 tspsesame oil
• 100broccoli
• 5 pcpeanuts
• 0.8 pccarrot
• 20beansprouts

Instructions

1. 1

   Toast the peanuts

   Roast the peanuts in a dry pan until lightly browned.

2. 2

   Crush the peanuts

   Leave the peanuts to cool, then crush them.

3. 3

   Heat the oil

   Add the sesame oil to a wok or frying pan.

4. 4

   Cook the aromatics

   Add the garlic, ginger and chilli, and cook for 2 minutes.

5. 5

   Cook the broccoli

   Chop the broccoli, add it to the pan with the garlic, ginger and chilli, and cook for 10 minutes.

6. 6

   Add the carrot

   Add the grated carrot and fry for a further 3 minutes.

7. 7

   Cook the noodles

   Prepare the noodles according to the instructions on the packaging.

8. 8

   Scramble the egg

   Add the egg to the pan with the vegetables and stir continuously until it is scrambled.

9. 9

   Combine the ingredients

   Add the noodles, soy sauce, spring onions and lime juice to the pan.

10. 10

    Serve the stir fry

    Serve topped with the beansprouts, peanuts and fresh coriander.

What is veggie stir fry?

Stir-frying is a quick cooking technique associated with Chinese cooking, in which ingredients are cooked in a hot wok while being moved around. This version brings together noodles, vegetables and egg for a simple one-pan meal.

The broccoli and carrot provide colour and bite, while toasted peanuts and fresh beansprouts add contrasting crunch. The method also includes garlic, ginger, chilli, soy sauce, spring onions, lime juice and coriander, though these are not listed in the supplied ingredients.

Nutrition and macros by portion

The nutrition label shows one serving as written: 375 calories, 0g protein, 0g carbs, 0g fat.

The noodles provide most of the carbohydrate, while the egg and peanuts contribute protein and the sesame oil and peanuts supply fat. Add a side of extra vegetables or a suitable protein source to make the plate more substantial.

Get the peanuts ready

Dry pan: toast the peanuts without oil until they are lightly browned, watching closely so they do not scorch.

Cool first: let them cool before crushing. This helps keep the topping distinct and crunchy when scattered over the finished noodles.

Cook the vegetables

Broccoli: chop it before adding it to the pan, then cook for the stated 10 minutes with the garlic, ginger and chilli. Check that the pieces are tender enough for your liking.

Carrot: grate it and fry it for a further 3 minutes. Adding it after the broccoli gives it a shorter cooking time and helps retain some texture.

Time the noodles and egg

Noodles: cook the rice vermicelli according to its packet instructions, as cooking times can vary. Drain as directed before adding it to the pan.

Egg: stir continuously after adding it to the vegetables so it scrambles into small pieces rather than setting in one large layer.

Finish with fresh toppings

Combine: add the cooked noodles, soy sauce, spring onions and lime juice to the pan, then mix them through the vegetables.

Top: serve with beansprouts, crushed peanuts and fresh coriander. Adding these at the end keeps their fresh and crunchy qualities noticeable.

Serve it as a meal

This is portioned as a single serving, so it can be served on its own for a quick lunch or dinner. If you want a more substantial plate, pair it with extra vegetables or another protein-rich side.

Recipe notes & tips

• Have the vegetables chopped before heating the pan so they are ready to add in sequence.
• Use a dry pan for the peanuts and keep them moving to prevent them from burning.
• Follow the noodle packet directions rather than relying on a fixed cooking time.
• Stir the egg continuously as it cooks for evenly scrambled pieces.
• Add the beansprouts and crushed peanuts just before serving for a contrasting texture.

Variations

• More vegetables: Add extra broccoli or carrot for a vegetable-forward version.
• Extra crunch: Scatter on more toasted peanuts just before serving.
• More heat: Increase the chilli in the aromatics if you prefer a spicier stir fry.
• Fresh finish: Adjust the lime juice to taste when mixing the noodles.
• Different noodles: Use another thin noodle, cooking it according to its packet instructions.

Common mistakes to avoid

• Burning the peanuts: Toast them over a dry pan and remove them as soon as they are lightly browned.
• Overcooking the noodles: Check the packet directions and drain them once cooked.
• Uneven broccoli pieces: Chop the broccoli into similar-sized pieces so they cook more evenly.
• Leaving the egg unstirred: Keep it moving in the pan so it scrambles into smaller pieces.
• Adding toppings too early: Finish with the beansprouts and crushed peanuts just before serving to preserve their crunch.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat in a frying pan until piping hot, stirring regularly; the noodles and vegetables may soften during storage.

Frequently asked questions