Jamie Oliver's Vegetarian Dinners & Recipe Ideas

Ingredients

• 200 g Mushrooms (cleaned and sliced)
• 100 g Sugar Snap Peas (trimmed)
• 1 medium Carrot (peeled into thin matchsticks)
• 150 g Broccoli Florets (cut into bite‑size pieces)
• 2 stalks Spring Onions (white and green parts sliced)
• 1 small Red Chili (thinly sliced, seeds removed for less heat)
• 200 g Whole Wheat Noodles (two nests, cook 5 min until al dente)
• 2 cloves Garlic Cloves (finely grated)
• 2.5 cm Fresh Ginger (peeled and grated)
• 2 tbsp Soy Sauce (low‑sodium preferred)
• 1 whole Lime (juiced)
• 2 tbsp Vegetable Oil (for high‑heat stir‑fry)
• 30 g Cashew Nuts (roughly chopped)
• 2 large Eggs (for dry‑fry, yolk left runny)
• 1 bunch Fresh Coriander (leaves chopped for garnish)

Instructions

1. Prepare the vegetables

   Trim the mushrooms, snap peas, carrot, broccoli, spring onions and chili. Slice mushrooms, cut carrot into thin matchsticks, break broccoli into small florets, slice spring onions thinly, and thinly slice the chili.

   Time: PT5M

2. Boil the noodles

   Bring a pot of salted water to a boil, add the noodles and cook for 5 minutes until just al dente. Drain and set aside.

   Time: PT5M

   Temperature: 212°F

3. Make the sauce

   In a small bowl combine grated garlic, grated ginger, soy sauce and lime juice. Stir well.

   Time: PT2M

4. Heat the pan

   Place the wok over high heat and add the vegetable oil. Let the oil shimmer.

   Time: PT1M

   Temperature: high

5. Stir‑fry the vegetables

   Add the mushrooms first and stir‑fry for 1 minute. Then add carrot, broccoli, snap peas and continue tossing for another 4 minutes until crisp‑tender.

   Time: PT5M

   Temperature: high

6. Combine noodles and sauce

   Add the cooked noodles to the wok, pour over the garlic‑ginger sauce, and toss aggressively for 2 minutes until everything is evenly coated and hot.

   Time: PT2M

   Temperature: high

7. Toast the cashews

   Push the stir‑fry to one side, add the chopped cashews to the empty space and toast for 2 minutes until lightly golden.

   Time: PT2M

   Temperature: medium

8. Fry the eggs

   In the same pan, make two small wells, crack an egg into each, and cover with the lid. Cook for about 1 minute until the whites are set but the yolk remains runny.

   Time: PT2M

   Temperature: medium

9. Plate and garnish

   Divide the noodle stir‑fry between two plates, top each with a fried egg, sprinkle toasted cashews and chopped coriander over the top. Serve immediately.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

12 g

Carbohydrates

65 g

Fat

12 g

Fiber

8 g