Sweet chilli stir fry

  • 10min
  • 1
  • 647 kcal
  • Easy
  • Vegan
  • Soy

Per 362 g contains

647 kcal 2719 kj
32%
20 g
28%
3.1 g
15%
32 g
35%
5.7 g
95%

of an adult's recommended intake.
Typical energy values per 100g: 751kj/179kcal

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Image of Rowanna Watson
Authored by

Vegan Health Coach, Author

Reviewed by Rose Constantine Smith

Oodles and oodles of tasty noodles!

Noodles are a great one-hand dish, and my vegan take is popular with the whole family. Packed full of fresh vegetables and drizzled in a homemade sauce this recipe is sure to treat you right, especially if you suffer from IBS or are gluten-intolerant/coeliac.

If you're looking to reduce the salt content, try using low-sodium soy sauce and perhaps cutting it out of the recipe itself.

Ingredients

For the noodles
  • Baby corn
    50g 1.7oz
  • Red pepper, small
    ½
  • Brown rice noodles
    70g 2.5oz
  • Spring onions
    2
  • Sesame seeds
    2tbsp
  • Fresh ginger
    10g 0.3oz
  • Salt
    ¼tsp
  • Bean sprouts
    50g 1.7oz
  • Miso paste
    10g 0.3oz
    Soy
For the sauce
  • Chilli powder
    1tsp
  • Paprika
    1tsp
  • Agave
    30ml 1fl oz
  • Soy sauce
    30ml 1fl oz
    Soy
  • Juice of half a lime
  • Tapioca flour
    1tbsp
Show all

Cooking Method

  1. Put a kettle of water on to boil. Add the miso and noodles to a large bowl. Once boiled, pour the water into the bowl to cover the noodles and set aside to soften.
  2. Wash and chop the pepper into thin strips and the baby corn into thirds, and peel the ginger with a spoon and chop finely. Chop the white ends off the spring onion and cut the remaining green part into small sections. Place all to one side.
  3. Heat a frying pan over a medium heat and toast the sesame seeds. Ensure that you move them around in the pan to avoid burning. Toast for 3 minutes, or until lightly brown, then remove from the hob and set aside.
  4. Strain the miso water from the noodles. Add the water to a wok and bring to a simmer over a medium heat. Add the baby corn and simmer for 5 minutes.
  5. Whilst the baby corn is cooking, make the sweet chilli sauce by adding all the sauce ingredients (chilli, paprika, agave, soya sauce, tapioca and lime) to a large bowl. Mix together well.
  6. Add the rest of the ingredients, including the noodles to the wok along with the sauce, and heat for 2 minutes.
  7. Serve in a large bowl.

Nutritional Information

Typical Valuesper 100gper 362g serving
Energy
179 kcal
751 kj
647 kcal
2719 kj
Fat
of which saturates
5.6 g
0.8 g
20 g
3.1 g
Carbohydrate
of which sugars
27 g
8.9 g
96 g
32 g
Fibre2.6 g
9.5 g
Protein4.7 g
17 g
Salt1.6 g
5.7 g

Bell pepper

Red bell peppers are supposedly filled with more than 200% of your recommended daily vitamin C intake, meaning they do wonders for your immune system. They also contain vitamin B6 and folate, both of which can help prevent anaemia. 

Ginger

Ginger is a great natural remedy for curing nausea, sickness and pain, as it can help settle the stomach and digestive system. 

Rice noodles

Rice noodles are a great alternative for those who have gluten intolerance/coeliac disease, as they are gluten-free. 

Baby corn

Baby corn is a low FODMAP food but be careful not to mix it up with regular sweetcorn as that may trigger symptoms if you have IBS. 

Hi I'm Sally , I've had IBS for years but in the last few days it's got worse, abdominal pains on and off with on and off hot/cold flushes, constipation then diarrhea, yes I have depression, anxiety ,...

sally46312
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