two bowls of plat-based stir fry on a table cloth next to a gold fork

Plant-Based Stir-Fry

A nutritious simple and quick stir fry packed with protein and vegetables.
Course: Main Course
Keyword: family, Kids, Vegan, Vegetarian
Servings: 2 servings


  • 1 nest of spinach noodles or can use wholemeal or buckwheat noodles
  • 1 bunch of spring onions
  • 1 cup frozen mixed vegetables
  • 1 tsp chopped garlic
  • 1 tbsp soya sauce
  • 1 tbsp teriyaki sauce
  • 1 can butter beans rinsed and drained
  • a handful of mixed seeds


  • Cook the noodles according to packet instructions.
  • Meanwhile, heat the oil in a wok or large frying pan (medium heat) and sauté the garlic, then add the spring onions, frozen vegetables and butter beans mix and cook until tender.
  • Drain the noodles well, add to the stir fry mixture, add the sauces and mix together until combined. Season well can add extra herbs and spices if required or more soya or teriyaki sauce.
  • Serve the noodles in a bowl and garnish with mixed seeds.


You could use fresh vegetables such as peppers, mushrooms and broccoli. You could use tofu or tempeh as an alternative source of plant-based protein. To add more vegetables, add 3 portions of your favourite vegetables which is about 80g each.
Tried this recipe?Mention @the_nutrition_consultant or tag #thenutritionconsultant