Skip to main content
Stir Fry Noodles
Prep: 15 min
Cook: 15 min
Servings: 4
This speedy stir fry satisfies in a flash!


  • fresh or dried noodles
  • olive or canola oil spray
  • 6 eggs
  • 1 onion, thinly sliced
  • 2 cloves garlic, crushed
  • 1 chilli, sliced, optional
  • 1/4 cabbage, shredded
  • 1 capsicum, thinly sliced
  • 2 carrots, thinly sliced
  • 400 g can baby corn spears, drained
  • 2 tbs salt-reduced soy sauce
  • 2 tbs sweet chilli sauce
  • spring onions (including green tops), sliced, optional
  • bean sprouts, optional


  1. Cook noodles according to packet instructions.
  2. Crack the eggs into a bowl and whisk with 2 tablespoons of water.
  3. Spray a wok or large non-stick frypan with oil and heat. Add half the egg and swirl to form a thin omelette. Remove omelette from pan, roll up and cut into thin slices. Set aside and repeat with remaining egg.
  4. Spray pan with oil and place on high heat. Stir-fry onion until soft. Add garlic and chilli and cook for another couple of minutes, until soft.
  5. Add cabbage, capsicum, carrots, corn and sauces. Cook until vegetables are just tender.
  6. In bowls divide up the noodles, vegie mix and omelette. Top with spring onions and beansprouts if you like.

  • recipe step image
Comment: Use a bag of frozen mixed vegetables to save on chopping time.

Healthy tip!

Chilli, lemon and herbs add flavour - great alternatives to butter and salt!

Start to LiveLighter today

Become a member for free and receive your personalised meal plan.

Learn more

Nutrition Information

per serving per 100g
Energy 1295 kJ 334 kJ
310 Cal 80 Cal
Protein 15.3 g 3.9 g
Fat, total 12.2 g 0 g
— saturated 3.5 g 0.9 g
Carbohydrate 30.9 g 8 g
— sugars 8.3 g 2.1 g
Sodium 704 mg 182 mg
Fibre 7.2 g 1.8 g

Member comments & rating

Log in or sign up to join the discussion.

Comments (1)

  • Avatar

    I halved the recipe, and added a handful of frozen mixed veg, and still had enough left over for another meal. Would make this again
    Posted on: 19 Sep 19

Rating (1 ratings)