Speedy Veggie Noodles
Speedy Veggie Noodles

Speedy Veggie Noodles

You can easily add leftover vegetables from your fridge or freezer to these these Japanese-style veggie egg noodles – plus, it's a great way to make sure you’re getting the vitamins and minerals your body needs. In fact, this dish will give you two of your give-a-day.

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Total Time
15 Minutes
One tbsp of sesame seeds
Two nests of wholewheat noodles
1 x 60g pack of Tesco frozen bean & pea mix
1 x 60g pack of sliced spring greens
Two organic eggs
Two tbsp of teriyaki sauce
1-2 tsp of chilli oil, plus extra for serving
Step 1

Tip the sesame seeds into a large dry frying pan placed over a high heat. Toast for 2 minutes, until fragrant, then tip into a bowl and set aside.

Step 2

Place the pan over a medium heat, add the noodles and cover with boiling water.

Step 3

Add a pinch of sea salt and simmer for 1 minute, stirring occasionally to break up the noodles.

Step 4

Add the frozen veg and spring greens and simmer for 4 minutes, until the noodles are tender and the vegetables are cooked but still have a little bite.

Step 5

Crack the eggs into a bowl with the teriyaki sauce and chilli oil, and whisk together with a fork.

Step 6

Drain the noodles and veg, then return them to the pan and turn off the heat. Pour in the egg mixture and gently fold through the noodles, so the egg gently cooks in the residual heat of the pan.

Step 7

Divide the noodles between your bowls, top with a sprinkle of sesame seeds, drizzle over a little more chilli oil, if you fancy, and serve.

Recipe courtesy of Jamie Oliver in collaboration with TescoWWF. Jamie Oliver recipes launch Tesco new Better Baskets initiative. ©2022 Jamie Oliver Enterprises Ltd. Photography; Richard Clatworthy

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