Vegetable Stir-Fry

Vegetable stirfry recipe Vegetable stirfry recipe

The trick with a stir-fry is to have all your ingredients prepped and ready to go before you start cooking since it comes together so quickly.

5 people 20 minutes 30 minutes


  • 150 g Egg Noodles or noodles of your choice
  • 2 cloves Garlic finely sliced
  • 75 g Green Beans
  • 1 - Green Pepper finely sliced
  • 1 head Pak Choi finely sliced
  • 1 - Red Pepper finely sliced
  • 1 - SuperValu Carrot or small sweet potato, peeled and finely sliced
  • 2 - SuperValu Chillies deseeded and finely sliced (optional)
  • 1 stick SuperValu Fresh Ginger (approx. thumb-sized) peeled and finely grated
  • 4 - SuperValu Scallions finely sliced, to garnish
  • 1 - SuperValu Shallots finely sliced
  • 75 g SuperValu Sugar Snap Peas or mangetout
  • 1 tbsp Vegetable Oil
  • 1 - Yellow Pepper finely sliced

For the Stir Fry Sauce

  • 2 tsp Cider Vinegar or rice wine vinegar
  • 2 tbsp Oyster Sauce
  • 1 tsp Sesame Oil
  • 4 tsp Soy Sauce
  • 2 tbsp Sweet Chilli Sauce
  • 4 tsp Tomato Ketchup


* This recipe will serve 4 - 6 people

  1. First cook the noodles according to the packet instructions, then drain and set aside.
  2. To make the stir fry sauce, whisk all the ingredients together in a jug and check the seasoning.
  3. Heat the oil in a wok, deep frying pan or non-stick pot until it's almost smoking. Throw in the carrot or sweet potato and keep it moving around the pan for 90 seconds. Add the peppers and cook for 2 to 3 minutes, then add the pak choi, green beans and sugar snap peas and cook for 1 minute more. Add the shallot, garlic, chillies, if using, and the ginger and cook for 1 minute, stirring constantly so that nothing sticks. Pour in the sauce, then add the cooked noodles and toss everything together until well combined.
  4. Divide the stir-fry between your serving plates and garnish with the spring onions.

Tip: This dish is a perfect accompaniment to yakitori chicken - check out the recipe on the SuperValu website.

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