chinese vegetable stir fry noodles

Time: 15 Minutes

Servings: 2


125 g of asian stir fry pasta

2 eggs

50 g shredded carrots

150 g shredded cabbage

30 ml low sodium soya sauce 

1/2 tbsp sriracha sauce

1 Avocado

vegetable oil (sunflower oil, olive oil)


  1. whisk your eggs and fry them on a pan with a little bit of vegetable oil
  2. prepare your pasta following instruction on packaging – the one used in this recipe had to be soaked in hot water for 5 minutes, rinsed with cold water

Add your shredded carrots and cabbage with 1 tbsp of vegetable oil to the pan, fry for 2 minutes and add your soya sauce. Give it a good mix and fry for another 2 minutes.

Add your prepared pasta, eggs, sriracha sauce, add salt to your taste and fry for another 2 minutes while mixing all the ingredients well. Add more soya sauce and sriracha to your taste if you like to

Serving together with shrimp chips