• 1 tsp olive oil
  • ½ a small onion, sliced
  • 270 g pack Oriental stir-fry mix
  • 1 medium red chilli, deseeded and finely sliced
  • 385 g pack free-range fresh egg noodles
  • ½ a 200g jar Thai red curry sauce
  • 1 tbsp desiccated coconut, toasted


  1. 1

    Heat the olive oil in a wok over a high heat and stir-fry the onion until it begins to colour – about 5 minutes.

  2. 2

    Tip the Oriental stir-fry mix into the wok and stir-fry until the veg is just wilted, adding a splash of water if necessary to help create steam. Remove from the wok and keep warm.

  3. 3

    Using the same wok, stir-fry the red chilli until sizzling, then add the noodles. Stir-fry for 3 minutes, then pour in the red curry sauce and heat through.

  4. 4

    To serve, arrange the noodles on one side of each plate and the stir-fried vegetables on the other. Garnish with a sprinkling of toasted coconut.

Nutritional Details

Each serving provides
  • Energy 2257kj 539kcal 27%
  • Fat 18.1g 26%
  • Saturates 7.0g 35%
  • Sugars 8.7g 10%
  • Salt 1.1g 18%

% of the Reference Intakes

Typical values per 100g: Energy 1160kj/277kcal

Each serving provides

73.9g carbohydrate 8.6g fibre 15.8g protein

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