This flexible recipe uses up whatever veg you have available. If you want some extra protein we suggest the sliced egg pancake and/or cashew nuts which cost the same per kilo as free range chicken breasts and have similar amount of protein per 100gms.

If you have a wok you can use it but a frying pan will also work.


dried noodles (one ‘nest’ approx 50gms per person)

red/white cabbage, carrots, peppers, mushrooms, courgettes, mange tout, green beans,
spring onions
bean sprouts, bamboo shoots, water chestnuts (optional)
2 cloves garlic (fresh minced, paste or powder)
1 thumb of ginger (fresh minced, paste or powder)
1/2 chilli (fresh, minced, paste or powder)
bunch of fresh coriander (optional)
cooking oil
soya sauce, sweet chilli sauce,
sesame oil (optional)
sesame seeds (optional)

2 eggs (optional)
handful of cashew nuts (optional)


  1. Place dried noodles into a bowl and cover well with cold water
  2. Cut your veg finely into strips
  3. Heat oil in wok/frying pan
  4. If you’re using cashews, fry them first in the pan until golden brown (or you can roast them loose in an air fryer). Then tip the cashews into a small bowl and drizzle with a little soya sauce.
  5. Fry the veg that will take longest to cook (eg cabbage, mushrooms, green beans and carrots) in the pan.
  6. Stir well and cover with lid for a few minutes to allow veg to sweat until starting to soften.
  7. Add the garlic, ginger and quicker cooking veg eg peppers, spring onions, bean sprouts etc. Stir and cook for a couple of minutes.
  8. Drain the noodles and add to the pan, breaking them in half as you go (shorter noodle strands are easier to mix in with the veg).
  9. Add good dashes of soya sauce, sweet chilli sauce and sesame oil into the pan to taste.
  10. Stir well so the noodles heat through.
  11. Sprinkle with sesame seeds and dash of sesame oil for salt-free extra flavour.
  12. With 2 forks or salad servers, mix together the veg and the noodles.
  13. Sprinkle with chopped fresh coriander.
  14. Serve into bowls and a sprinkle of cashew nuts on top of each serving.

Egg Pancake

  1. Heat a little oil/butter in a flat frying pan.
  2. Beat 2 eggs in a cup.
  3. Pour eggs into the frying pan and tip so mixture is as thin as possible.
  4. When the pancake/omlette is cooked through and golden around the edges, slide it onto a plate.
  5. Slice the pancake as thinly as possible and add to the wok with the noodles.



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