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Ginger noodle stir fry

I love stir fry. It’s quick, easy, tasty, and can be a great source of fibre—the more variety of veggies, nuts, seeds, and herbs, the more fibre points you get. You pick and choose the ingredients. They can be vegan, vegetarian, or you can add meat. I love the freedom you have and the ability to tweak for different preferences. 

I was having a clearout when I came across this recipe. I used to eat it regularly but had forgotten all about it. If you like ginger, you will love this! 

Ginger Noodle Stir Fry – Fiber Points 9+

Noodles of your preference

Veg: whatever you like to stir fry. I used: carrot, onion, courgette, peppers, baby corn, pak choi, sugar snap peas.

Thumb size of grated ginger

Crushed garlic clove (or multiple if you love garlic)

Olive oil

Protein: tofu, chicken, beef, prawns

Toasted sesame seeds, lime slices and fresh coriander to garnish (if you wish)


2 tbsp ginger wine (I use the Rochester Ginger Drink I picked up in Holland & Barrett, but if you don’t have this, use more treated ginger)

2 tbsp hoisin sauce (I have used honey, sweet chilli and soy sauce as an alternative) 

1 tbsp soy sauce

2 tsp cornflour

1 tbsp water

Cook your noodles as per the pack instructions, rinse under cold water to prevent them from continuing to cook, and set aside.

Cook off your protein source and set aside. 

Using a potato peeler, shred the carrot and courgette, and chop up the rest of the veg as large or small as you prefer. 

Stir fry the vegetables in olive oil, ginger, and garlic. When they’re softened to your preference, add the noodles, protein, and the rest of the sauce ingredients and heat through. 

Serve and garnish

What will you put in yours? 

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