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Creamy Asian vegetable stir-fry with noodles

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  • Bring a medium sized pot of salted water to the boil. Once boiling, add 500 g noodles and cook until al dente. Drain and set aside.
  • Heat a small amount of olive oil, about a Tbsp (15 ml), in a large frying pan. Lightly sauté a clove of crushed garlic, then add 250 g[z1] thinly cut streaky bacon and 2-3 finely sliced spring onions.
  • Once bacon is golden, add cooked peas and about 3 Tbsp (45 ml) water and simmer until water evaporates.
  • Season with salt and pepper, add 1 can (290 g)
  • Boil 500 g spaghetti with a drop of olive oil in salted water, until al dente.
  • Drain spaghetti and toss well with the sauce.
  • Serve with grated parmesan, sea salt and ground black pepper.