Vegetable and noodle stir-fry

Murdoch Recipe Article Lead - narrow
Murdoch Recipe Article Lead - narrow 

A recipe from the Good Food collection.


60 g (2 1/4 oz) cellophane or egg noodles

1 teaspoon oil

1/2 carrot, cut into sticks

1/2 celery stalk, chopped

1/2 small zucchini (courgette), halved lengthways, sliced

1/2 red capsicum (pepper), deseeded, cut into sticks

40 g (1 1/2 oz) cauliflower florets

40 g (1 1/2 oz) broccoli florets

30 g (1 oz) green beans, sliced

1/2 garlic clove, crushed

1 tablespoon salt-reduced soy sauce


1. Put the noodles in a bowl. Cover with boiling water. Leave to stand for 1 minute, or until tender. Drain.

2. Heat the oil in a wok or frying pan. Add the carrot, celery, zucchini, capsicum, cauliflower, broccoli, beans and garlic and stir-fry for 4-5 minutes.

3. Toss the noodles through the vegetables with the soy sauce. Stir-fry for another minute.