Fabulously Fresh and Simple Stir Fry

This is a very quick, tasty and simple recipe for stir fry. The base is really a vegetable stir fry; however I added roast pork to mine as I had a little left over from a roast dinner. You could add chicken or turkey also, but it must be pre-cooked.

My recipe and nutrients will include Chinese Egg Noodles; however if you are Low Carb then you could use Zoodles instead. Leave out the pepper as peppers are 6g sugars! By my calculations, using MyFitnessPal, you have a very low carb tasty meal of 6 net carbs for the stir fry plus another 6 for the Zoodles.

What I enjoy about this recipe is the simplicity and the freshness. I always use fresh vegetables for this dish as for me, that’s what makes the dish so tasty.

Simple Stir Fry

A fresh vegetable stir fry with the option to add a little meat if desired.

Course Main Course
Cuisine Chinese
Keyword fresh, quick, simple, Stir Fry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2 people
Calories 510 kcal
Author SharonBye


  • 1 tbsp olive oil
  • 300 ml vegetable stock
  • 2 tbsp soya sauce
  • 1 tbsp ginger paste
  • 2 pak choi finely sliced
  • 2 medium carrots finely sliced
  • 1 red pepper sliced
  • 1 courgette sliced
  • 2 cloves garlic crushed
  • 100 gm egg noodles
  • 100 gm roast pork shredded


  1. In a saucepan cook the noodles as per the instruction on the packet. When cooked strain off the water and set aside. Your noodles can be cooking whilst you are preparing the stir fry.

  2. In the wok heat the oil and add the garlic, carrots and pak choi. Stir to coat in the oil and on a medium heat, cook the vegetables for a couple of minutes then add the rest of the vegetables. Add half the stock, all the ginger and soya sauce.

  3. Give the wok a stir up every minute or so to avoid the bottom burning.

  4. After 5 minutes the veg should be cooked. If it’s not to your preference then cook longer. If you are adding meat then add now and stir in. Cook for a further 2 minutes. This should be enough to thoroughly heat the meat.

  5. Add the rest of the stock and the egg noodles. Give it all a good stir up and then serve.

  6. I do not add salt or pepper as the stock and soya flavours are enough for my taste, but as with all cooking, you should taste and adjust seasoning as required.

Nutrients for the above recipe per portion

Calories 510, Fat 16g, Carbs 50g, Protein 32g

Carbs are high due to the egg noodles which account for 35g

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