Vegetable Stir Fry Recipe

Name: Vegetable Stir Fry
Yield: 4 servings
Cuisine: American
Ingredients: 9 oz dried noodles; 3 tbsp sunflower oil; 2 oz blanched almonds; 1 None head bok choy, sliced; 7 oz scallions, trimmed and sliced; 1 None zucchini, halved and sliced; 1 1/2 tbsp fresh root ginger, peeled and finely chopped; 4 tbsp chopped fresh chives; 6-8 tbsp soy sauce; 2 tbsp lime juice; 1 1/2 tsp chili sauce; 3 oz feta cheese

Servings: persons

9 oz dried noodles
3 tbsp sunflower oil
2 oz blanched almonds
1 None head bok choy, sliced
7 oz scallions, trimmed and sliced
1 None zucchini, halved and sliced
1 1/2 tbsp fresh root ginger, peeled and finely chopped
4 tbsp chopped fresh chives
6-8 tbsp soy sauce
2 tbsp lime juice
1 1/2 tsp chili sauce
3 oz feta cheese

1
Cook the noodles in boiling, salted water for 3-4 mins then drain. Heat 1 tbsp oil in a wok or large frying pan, add the almonds and fry over a medium heat for 2-3 mins until golden. Remove from the pan.
2
Add 2 tbsp of oil to the frying pan and turn the heat to high. Put the bok choy, scallions, zucchini, ginger and chives into the wok and stir-fry for 4-5 mins. Fold the almonds and noodles into the pan and continue to cook for a further 2-3 mins.
3
Mix the soy sauce, lime juice and chili sauce together then mix into the pan. Divide between 4 bowls and sprinkle with feta. Serve.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 9 oz dried noodles, 3 tbsp sunflower oil, 2 oz blanched almonds, 1 None head bok choy, sliced, and more.

Yes, Vegetable Stir Fry falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Stir Fry

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