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Easy thai noodle stir fry recipe


This tastes great the next day for lunch as a salad, so don’t worry about having leftovers. Replace the carrot and cabbage with mushrooms and peppers if you prefer. This dish is cooked on a high heat, so you need to have everything prepped before you start cooking and keep stirring as it cooks.

Preparation time: 10 minutes

Cooking time: 10 minutes


Serves: 4 people

  • 3 cloves Garlic
    finely sliced
  • 2 head Pak Choi
    finely chopped
  • 1 - Red Chilli
    deseeded and finely chopped
  • 1 - SuperValu Carrot
  • 0.5 stick SuperValu Fresh Ginger
    peeled and finely chopped
  • 2 tbsp SuperValu Oil
  • 0.5 head SuperValu Red Cabbage
  • 5 - SuperValu Scallions
    finely chopped
  • 100 g SuperValu Sugar Snap Peas
  • 300 g Wholewheat Noodles
    (4 nests)
For the sauce
  • 1 tbsp Honey
  • 200 ml Light Coconut Milk
  • 1 - Lime
    juice only
  • 4 tbsp Soy Sauce
To garnish
  • 1 tbsp Sesame Seeds
To garnish
  • 1 tbsp SuperValu Goodness Cashew Nuts
    or peanuts, toasted
To granish
  • 1 tbsp SuperValu Fresh Coriander


1. Cook the noodles as per the instructions on the packet. Drain and rinse once cooked.

2. Add the oil to a wok or large pot and put on a high heat. Add the spring onions, garlic, chilli and ginger and cook for 3 minutes, stirring regularly. Add the cabbage, carrot, pak choi and sugar snaps and cook for 2 minutes, stirring regularly.

3. Place all the sauce ingredients in a small bowl and mix together with a fork, then add to the pan along with the cooked noodles and stir well. Cook for a couple minutes, until everything is heated through.

4. Divide the noodle stir-fry between four bowls. Garnish with toasted cashew nuts or peanuts, fresh coriander leaves and a sprinkle of sesame seeds.

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