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Jamie's speedy veggie noodles recipe

Jamie's speedy veggie noodles recipe

23 ratings

Jamie says: "These super-tasty noodles are brilliant for heroing whatever veg is in season or lurking in your vegetable drawer. It’s all about the punchy dressing you toss the hot veg and noodles through – comfort in a bowl." See method

  • Serves 2
  • 8 mins to prepare and 7 mins to cook
  • 513 calories / serving
  • Healthy
  • Vegetarian


  • 1 tbsp sesame seeds
  • 2 nests of wholewheat noodles
  • 160g frozen bean & pea mix
  • 160g sliced spring greens
  • 2 organic eggs
  • 2 tbsp teriyaki sauce
  • 1-2 tsp chilli oil, plus extra for serving

Each serving contains

  • Energy

  • Fat

    19g 27%
  • Saturates

    3g 17%
  • Sugars

    7g 8%
  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 55.4g Protein 28.6g Fibre 9.4g


Jamie BB headshot 155x255

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

  2. Turn the heat down to medium, add the noodles and cover with boiling water. Add a pinch of sea salt and simmer for 1 min, stirring occasionally to break up the noodles. Add the frozen veg and spring greens and simmer for 4 mins until the noodles are tender and the vegetables are cooked but still have a little bite.

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

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

See more Jamie Oliver recipes

Recipe image photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Richard Clatworthy
Jamie image photography credit: ©2022 Jamie Oliver Enterprises Ltd. Photography; Chris Terry

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