Stir-fried noodles with vegetables and sesame
Nutrition per serving
Chow mein-style stir-fried noodles with crunchy vegetables and sesame seeds. Quick, colourful and tasty, they make a complete plant-based supper with Asian flavours.
Preparation: 15 min | Cooking: 12 min | Servings: 2 | Difficulty: Easy
Calculated per serving from the Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, whole items) use average weights. 249 kcal · 7 g protein · 28 g carbohydrate · 11 g fat
Ingredients
- 150 g noodles
- 1 pepper
- 2 carrots
- 150 g cabbage
- 3 tbsp soy sauce
- 1 tbsp sesame seeds
- 1 tsp sesame oil
Method
- Cook the noodles and drain.
- Stir-fry the sliced vegetables over a high heat for 6 minutes.
- Add the noodles and soy sauce.
- Finish with the sesame oil and seeds.
Nutritional benefits
Noodles provide carbohydrate for energy, the crunchy vegetables add fibre and vitamins, and sesame gives good fats and a toasty flavour. A complete, colourful plant-based dish, as long as you keep the vegetables crisp to preserve their nutrients. Naturally dairy-free.
Variations and substitutions
- With tofu, chicken or prawns.
- With soba or rice noodles.
- More vegetables: mushrooms, mangetout, beansprouts.
- Spiced up with ginger, garlic and sriracha.
Storage and making ahead
Keeps for 2 days and can be reheated in a frying pan. Ideal for a lunchbox.
💡 Good to know
Stir-fry the vegetables over a very high heat and cut them thinly: they stay crisp and colourful, never boiled.
Related reading
Discover more vegetarian recipes · vegan recipes · healthy and balanced recipes · dairy-free recipes.
Ingredients in this recipe: noodles · pepper · carrots · cabbage · soy sauce.
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