[{"type":"span","children":[{"text":"Join now"}]}]

Get up to 40% off*!

*On Core & Premium 12 month plans only. Offer ends 22/04/24. See terms.
Chinese vegetable stir-fry

Chinese vegetable stir-fry

Total Time
30 min
20 min
10 min
Stir-frying is a great way to cook fresh vegetables. Keep it quick and they will stay nice and crisp, and won’t lose any of their delicious flavour. Have dinner ready in just 30 minutes.


Soy sauce

1½ tbs

Hoisin sauce

3 tsp

Lime juice

2 tbs

Fresh ginger

2 tsp, (3cm piece) finely grated


2 clove(s), crushed

Fresh red chilli

1 whole, finely chopped, plus extra sliced chilli to serve

Fresh egg noodles

400 g

Vegetable oil

3 tsp

Red onion

1 medium, thinly sliced

Pak choy

2 baby, chopped

Baby corn

100 g, halved lengthways

Snow peas

100 g


2 medium, lightly beaten

Lime rind

2 tsp, finely grated

Fresh coriander

2 tbs, finely chopped, plus extra leaves to serve


1 medium, cut into wedges to serve


  1. Combine soy sauce, hoisin sauce, 1 tablespoon lime juice, ginger, garlic and chilli in a bowl. Cook noodles following packet instructions. Set aside.
  2. Heat oil in a large wok or non-stick frying pan over medium heat. Stir-fry onion, pak choy, baby corn and snow peas for 5 minutes or until just tender. Add sauce mixture and stir-fry to combine.
  3. Make a well in the centre of vegetables. Add eggs and cook for 2 minutes or until just set, then roughly break up and stir through vegetables.
  4. Add noodles, remaining lime juice, lime rind and chopped coriander and stir-fry for 1 minute. Sprinkle with sliced chilli and coriander leaves. Serve with lime wedges.