Vegetable noodle stir-fry

Name: Vegetable noodle stir-fry
Total time: 20 min
Yield: 4 portions
Ingredients: 250 g noodles (dry); 200 g broccoli; 1 medium carrots; 1 medium red bell pepper; 200 g pak choi; 100 g bean sprouts; 2 cloves garlic; 2 centimeters ginger; 3 Tbsp soy sauce; 1 Tbsp sesame oil; 1 Tbsp peanut oil

Noodles tossed with crunchy vegetables, garlic, ginger and soy sauce.

20 minto make
4portions
Easyto cook
Vegetariandiet

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A very low footprint

0.31 kg CO₂e a portion, or 1.21 kg for every kilo of the dish: its climate, nitrogen, land and water impacts together, from farm to plate.

How we rate the footprint

A very high nutrition rating

358 kcal and 13.3 g of protein a portion. The rating weighs what's in it, inspired by Nutri-Score.

How we rate nutrition

Ingredients

For 4 portions

250 g noodles (dry)
200 g broccoli
1 medium carrots
1 medium red bell pepper
200 g pak choi
100 g bean sprouts
2 cloves garlic
2 centimeters ginger
3 Tbsp soy sauce
1 Tbsp sesame oil
1 Tbsp peanut oil

Method

Cook the noodles and drain them.
Stir-fry the garlic and ginger in the peanut oil, then the sliced vegetables for 4–5 minutes.
Add the noodles, soy sauce and sesame oil and toss together.

Nutrition

	A portion (256 g)	100 g
Energy	358 kcal	140 kcal
Protein	13.3 g	5.2 g
Carbohydrate	55.5 g	21.7 g
of which sugars	5.6 g	2.2 g
Fat	10.2 g	4 g
of which saturates	2 g	0.8 g
Fibre	5.6 g	2.2 g
Salt	1.9 g	0.7 g

Footprint

	A portion	1 kg
Climate (CO₂ eq)	0.31 kg	1.21 kg
Nutrient pollution (N eq)	3.07 g	12 g
Land use for a year	0.5 m²	1.96 m²
Water use	327 l	1,279 l

Footprint from AGRIBALYSE 3.1.1 (ADEME), with our own minor changes. How we work it out.

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