Vegetable stir-fry with chilli pesto

ALL THE FAMILY will enjoy their vegetables with this delicious stir-fry.


  • 1 tbsp oil
  • 3–4 garlic cloves, finely chopped
  • 3cm/1¼in fresh ginger, peeled and grated
  • 1 large bag stir-fry vegetables
  • 1 large bag stir-fry soft noodles
  • ½ jar Sacla’ Fiery Chilli Pesto
  • Juice of 1 lime
  • 1 tbsp soy sauce
  • Salt and Pepper
  • Handful of coriander, chopped
  • 2 tbsp cashew nuts, toasted and chopped


  1. Heat a large wok or pan over a high heat. When the wok is very hot, add the oil, then the garlic and ginger, and stir-fry for about 30 seconds. Add the vegetables, and stir for 2–3 minutes, or until just tender. Remove from the pan with a slotted spoon and set aside.
  2. Add the noodles to heat them through and then add the Pesto, lime juice and soy sauce.
  3. Season to taste. Remove from the heat and stir through the coriander. Sprinkle with the cashew nuts and serve.
Serves: 4Cooking time: Share recipeReview this recipe


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