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Vegetable Stirfry
  • 250g broccoli, chopped
  • 1 red capsicum, sliced
  • 1 green capsicum, sliced
  • 100g snow peas, trimmed of strings
  • 125g (1/2 cup) baby mushrooms, sliced
  • 1 pack (6 pieces) baby corn, sliced on diagonal
  • 1 bunch (5-6pieces) spring onions, sliced on diagonal into 0.5cm sections up to the green part
  • 1 tablespoon vegetable oil
  • clove garlic, crushed
  • ½ teaspoon ginger, finely grated
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • 1 x 375g pack of pre-cooked noodles (Singapore, Hokkien or Thick egg noodles), rinsed to loosen and then drained or follow packet instructions
  1. Heat the vegetable oil in a wok.
  2. Add the ginger, garlic, broccoli, capsicums, spring onions, snow peas, mushrooms, baby corn and stir fry for 2-3 minutes.
  3. Stir in the sesame oil and oyster sauce, add the noodles and heat through and combine all ingredients.
  4. Serve immediately.


  • Substitute vegetables for other seasonal varieties such as tomatoes, leek, onions, broccolini, corn, asparagus.
  • Add browned beef, lamb or pork, chicken or tofu after the vegetables at Step 1.
  • Substitute cooked rice in place of the noodles.

Storage Suggestions

Can be stored in refrigerator for up to 7 days. May be frozen for up to 3 months.

Equipment List

  • Chopping board
  • Large knife
  • Non-stick fry pan or wok
  • Wok turner

Nutrition Information

389g Quantity per serving Quantity per 100g
Energy 2300kJ 592kJ
Protein 15.8g 4.1g
Fat, total 24.3g 6.3g
— Saturated 8.9g 2.3g
Carbohydrate 59.2g 15.2g
— Sugars 7.3g 1.9g
Fibre 14.6g 3.8g
Sodium 425mg 109mg