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Jamie's speedy veggie noodles recipe

23 ratings

Jamie says: "These super-tasty noodles are brilliant for heroing whatever veg is in season or lurking in your vegetable drawer. It’s all about the punchy dressing you toss the hot veg and noodles through – comfort in a bowl." See method

Serves 2
8 mins to prepare and 7 mins to cook
513 calories / serving
Healthy
Vegetarian

Ingredients

1 tbsp sesame seeds
2 nests of wholewheat noodles
160g frozen bean & pea mix
160g sliced spring greens
2 organic eggs
2 tbsp teriyaki sauce
1-2 tsp chilli oil, plus extra for serving

Each serving contains

Energy
2140kj
513kcal 26%
Fat
19g 27%
Saturates
3g 17%
Sugars
7g 8%
Salt
1.6g 27%

of the reference intake
Carbohydrate 55.4g Protein 28.6g Fibre 9.4g

Method

Tip the sesame seeds into a large, dry frying pan over a high heat. Toast for 2 mins until fragrant, then tip into a bowl and set aside.
Turn the heat down to medium, add the noodles and cover with boiling water. Add a pinch of sea salt and simmer for 1 min, stirring occasionally to break up the noodles. Add the frozen veg and spring greens and simmer for 4 mins until the noodles are tender and the vegetables are cooked but still have a little bite.
Crack the eggs into a bowl with the teriyaki sauce and chilli oil and whisk together with a fork. Drain the noodles and veg, then return them to the pan and turn off the heat. Pour in the egg mixture and gently fold through the noodles, so the egg gently cooks in the residual heat of the pan.
Divide the noodles between your bowls, top with a sprinkle of sesame seeds, drizzle over a little more chilli oil, if you like, and serve.

See more Jamie Oliver recipes