Stir Fry Thai Lime

Stir Fry Noodle Bowl

  • Vegetarian
Ribbons of courgette and carrot mingle with shiitake mushrooms in this stir fry stunner, given a flavour boost by a Knorr Thai Lime & Ginger Stock Pot.
  • 10 MINS

    Cooking Time

  • Easy


  • 10 MINS

    Prep Time

  • 4 People


  1. Amount per Serving
Nutritional values Amount per Serving
Energy 575.64 kcal
Protein 12.6 g
Fat 16.6 g

  • 1 Knorr Thai Lime & Ginger Stock Pot
  • 250 ml water boiled
  • 2 tbsp sesame oil
  • 2 courgettes peeled into ribbons
  • 2 carrots peeled into ribbons
  • 1 large garlic clove
  • 2 heads shiitake mushrooms sliced
  • 150 g garden peas
  • 400 g flat rice noodles cooked and chilled


  • 50 g peanuts chopped
  • 2 tbsp white sesame seeds
  • 1 tsp chilli flakes

  1. Preheat the oven to 170c. Spread the chopped peanuts, sesame seeds and chilli flakes over a baking tray and toast in the oven for 10 minutes until evenly golden. Remove from the oven and allow to cool.

  2. In a jug, add the Knorr Thai Lime & Ginger Stock Pot to 250ml of boiling water and whisk until dissolved.

  3. In a wok, heat the sesame oil to a high heat, add all the vegetables and stir-fry for two minutes.

  4. Add the cooked noodles and toss them through the vegetables to combine. Pour over the Knorr Vegetable Stock and cook for a further minute until it has reduced to a rich sauce.

  5. Place the noodles and vegetables into bowls then garnish with roasted peanut mix.

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