Chinese New Year Stir Fry Recipes


  • 225g fine egg noodles
  • 1 tsp vegetable oil
  • 4 spring onions, finely sliced
  • 2 garlic cloves, finely sliced
  • 5cm piece ginger, peeled and finely chopped
  • 2 chillis, seeded and finely sliced
  • 2 red peppers, seeded and finely sliced
  • 160g baby corn, halved
  • 160g mangetout, thinly sliced
  • 2 carrots, peeled and peeled into slices
  • 1 courgette, peeled into slices
  • 425g stir fry black bean and red pepper cooking sauce
  • 1 tbsp roughly chopped coriander


Calories columnFat columnSaturates columnSugars columnSalt column
348 per serving
17% %GDA
3g per serving
4% %GDA
1g per serving
3% %GDA
17g per serving
19% %GDA
1.90g per serving
32% %GDA


  1. Make sure that you prepare all the vegetables before you start cooking.

  2. Bring a pan of water to the boil. Add the noodles and simmer for 3 minutes then drain and return to the pan. Set aside while you cook the stir fry.

  3. Heat a wok or large frying pan until hot. Add the vegetable oil and spring onions, garlic, ginger and ┬ż of the chilli and stir fry for 2 minutes.

  4. Add the peppers and baby corn and stir fry for 1 minute then add 100ml water. Stir well then cover with a lid and steam cook for 2 minutes.

  5. Stir in the sauce, mangetout, carrots and courgette, cover and cook for another 1-2 minutes until just wilted down.

  6. Stir in the noodles and cook for 1 minute until hot through.

  7. Divide between serving plates and scatter with the coriander and remaining chilli.