Photo of Spicy vegetable noodles by WW

Spicy vegetable noodles

Points® value
Total Time
25 min
10 min
15 min
There are few dinners faster than a stir-fry, and this one uses time-saving straight-to-wok noodles to make it even speedier


Cashew Nuts

50 g

Olive Oil

1 tablespoon(s)

Root Ginger

10 g, finely chopped


2 clove(s), finely chopped

Chilli, green or red

1 individual, finely chopped

Broccoli, raw

300 g, halved


370 g, sliced

Chinese 5 Spice

½ teaspoon(s), level

Balsamic vinegar

3 teaspoon(s)

Soy Sauce

3 tablespoon(s)

Medium noodles

600 g

Spring Onions

4 medium, finely sliced

Coriander, fresh

30 g, roughly chopped


  1. Toast the cashews in a frying pan over a medium heat, then chop and set aside.
  2. Heat the oil in a nonstick wok or frying pan over a high heat and stir-fry the ginger, garlic and chilli for 1 minute. Add the broccoli and stir-fry for 3 minutes, adding a splash of water to prevent sticking. Add the mushrooms and stir-fry for 4 minutes until tender and golden.
  3. Combine the Chinese five spice with the balsamic vinegar and soy sauce, then add to the wok along with the noodles. Stir-fry for 2 minutes then remove from the heat and stir though most of the spring onions and chopped coriander.
  4. Divide between plates and serve garnished with the toasted cashews and the remaining spring onions and coriander.