• 1/2 onion, peeled and sliced
  • 1/2 red pepper, seeded and sliced
  • 50g green beans, cooked and sliced
  • 50g broccoli, cooked and diced
  • 1/4 head of savoy cabbage, thinly sliced
  • 2cm piece of root ginger, peeled and grated or very finely chopped
  • 2 garlic cloves, peeled and grated or very finely chopped
  • 1 block of Sharwood's medium egg noodles
  • Optional: 60g of cooked prawns or 60g of cooked chicken
  • 2 tablespoons of soy sauce
  • 1 Oxo vegetable stock pot (dissolved in 500ml of boiling water)
  • 1/2 lime, juice only
  • 1 tablespoon sesame oil
  • White pepper to taste


  1. 1

    Heat a pan with some salted boiling water. Break the block of noodles up into about 10 pieces. Add to the pan and cook for 4 minutes. Drain, run under a cold tap to cool and set aside.

  2. 2

    Whilst the noodles are cooking, heat the oil in a large pan. Add the onions and pepper and cook for 3-4 minutes until soft.

  3. 3

    Add the garlic and ginger and cook for 3 minutes.

  4. 4

    Add the cabbage and cook for 1 minute. Add the stock and soy sauce and bring to the boil. Simmer for 4 minutes until the cabbage is tender. Add the cooked vegetables, noodles and prawns. Bring to a low simmer.

  5. 5

    Add the lime juice and sesame oil and season to taste with the pepper. Ladle into bowls and serve. 

Nutritional Details

Each serving provides
  • Energy 829kj 198kcal 10%
  • Fat 5.0g 7%
  • Saturates 0.9g 5%
  • Sugars 8.2g 9%
  • Salt 2.6g 43%

% of the Reference Intakes

Typical values per 100g: Energy 222kj/53kcal

Each serving provides

25.8g carbohydrate 6.5g fibre 9.1g protein

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