Stir Fry Peas and Vegetables with Noodles

Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level
Add a burst of vitamin c to your cooking with Birds Eye peas. This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Preparation Time
'
Cooking Time
'
Nr of servings
4
Difficulty Level

Ingredients

200 
g
 
Birds Eye Peas
Garden Peas 375g WWF
1 
onion (thinly sliced)
1 
green pepper (deseeded and thinly sliced)
1 
small chilli pepper (deseeded and finely diced)
1 
red pepper (deseeded and thinly sliced)
½  
teaspoon
 
sesame oil
2 
tablespoons
 
soy sauce
350 
g
 
noodles
1 
tablespoon
 
sesame oil
1 
clove
 
garlic (crushed)
150 
g
 
mushrooms (washed and sliced)
100 
g
 
French beans (sliced)
4 
tablespoons
 
vegetable oil
2 
courgettes (washed and sliced)
freshly ground black pepper
salt

Our method

  1. Heat the vegetable oil in a large casserole or wok, throw in the onion, garlic and other vegetables a few at a time (cooking the peas according to pack instructions) and stirfry for about 5 minutes, turning the vegetables over to obtain an even
    distribution of heat.
  2. Add a little seasoning, 1/2 teaspoon sesame oil and the soy sauce.
  3. Meanwhile, cook the noodles in boiling salted water for about 6 minutes. Drain well and toss in the remaining sesame oil.
  4. Serve with the vegetables.
WHAT OUR CONSUMERS THINK
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Info per serving

KCal
Fat (g)
Sat.fat (g)
Sugar (g)
Salt (g)
Nutritional Information
595 Kcal
23 g
* The nutritional information relating to a prepared statement after serving (190g)
**GDA = Guideline Daily intake based on a food intake of 2,000 kcal. Personal requirements vary depending on age, sex, weight and physical activity.