Spicy Stir-fried Veg and Noodles

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Preparation info

  • Serves


    • Difficulty


Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

  • About


  • 1 packet thread egg noodles
  • 1 lb mixed frozen vegetables and/or finely chopped fresh vegetables – anything you have
  • ½ tsp crushed ginger
  • 2 eggs
  • 1 cup salted peanuts, broken up in a food processor
  • 1 chopped onion
  • 1 bunch spring onions if you have them
  • 2 tbsp soy sauce
  • ¾ tsp red chilli flakes
  • A handful of sesame seeds
  • ¾ tsp sugar
  • 2 tsp plum sauce
  • 3 tbsp oil


  • Beat the eggs with a little salt, then add finely chopped spring onions if you wish.
  • In a wok or frying pan, heat 1 tablespoon of oil and fry a thin omelette, turning over when the bottom is set properly.
  • Take out the omelette and let it cool.
  • In the same pan, heat the rest of the oil to a medium temperature and cook the onions for three minutes.
  • Add ginger and cook for another two minutes.
  • Increase heat and chuck in all the veg, stirring briskly all the while.
  • After six minutes or so, when the vegetables are cooked but still crunchy, add the sesame seeds.
  • After a minute, add the sauces, sugar and chilli flakes, and cook for a further minute or so.
  • Boil water in a kettle and pour over noodles in a bowl (the water should be at least an inch above the noodles).
  • Cover and leave for five minutes.
  • Drain and mix with the vegetables.
  • Cut the omelette into thin strips.
  • Add to the noodles and vegetables, and (finally) mix in the peanuts.
  • You can also add some chopped green chillies at this point.