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Vegetable katsu stir-fry recipe

Vegetable katsu stir-fry recipe

13 ratings

Throw together this super speedy vegetable katsu stir-fry in just 20 minutes. Combining Japanese katsu curry sauce with egg noodles, fresh spinach and vegetables, it's a healthy midweek meal that's also dairy-free. See method

  • Serves 4
  • 5 mins to prepare and 15 mins to cook
  • 383 calories / serving
  • Healthy
  • Vegetarian
  • Dairy-free

Ingredients

  • 4 nests medium egg noodles
  • 2 tbsp vegetable oil
  • 1 onion, finely sliced
  • 320g vegetable stir fry mix
  • 2 garlic cloves, sliced
  • 180g katsu curry sauce
  • 125g spinach
  • 15g coriander, leaves picked
If you haven't got any egg noodles, try using pasta like spaghetti instead

Each serving contains

  • Energy

    1610kj
    383kcal
    19%
  • Fat

    14g 20%
  • Saturates

    3g 15%
  • Sugars

    8g 9%
  • Salt

    1.6g 26%

of the reference intake
Carbohydrate 55.1g Protein 11.2g Fibre 4.6g

Method

  1. Cook the noodles in boiling salted water for 1-2 mins until they are just tender. Drain well  

  2. Heat the oil in a wok or deep frying pan over a high heat for 30 secs until very hot. Carefully tip in the onion and cook for 2-3 mins continually stirring, until lightly golden. Stir in the vegetable stir fry mix and sliced garlic and fry for another 3-4 mins until the veg have softened slightly but still retain a crunch.  

  3. Pour the sauce into the vegetables, rinse out the pack with 50ml water and add to the pan. Mix well and cook for 30 secs-1 min until the sauce is bubbling, then fold in the spinach and cooked noodles. Stir to coat in the sauce and wilt the spinach. Serve with the coriander scattered over.

See more Dairy-free recipes 

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