Stir Fry Peas and Vegetables with Noodles

Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level

Stir Fry Peas and Vegetables with Noodles

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
Deliciously Tender Garden Peas
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
100 
g 
French beans (sliced)
1 
clove 
garlic (crushed)
150 
g 
mushrooms (washed and sliced)
2 
courgettes (washed and sliced)
4 
tablespoons 
vegetable oil
freshly ground black pepper
salt

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 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.

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.