Super-worm noodles for tea!

Super worm is super long…super worm is super strong… and so goes the much loved Julian Donaldson story. If like mine, your kids are super fans of her books then they’ll love this vegetable noodle stir fry with its super worm noodles and its a great dish for adding in a wide variety of vegetables and flavours.

Vegetable noodle stir fry - aneyeforfood

In some ways there is no recipe as I vary my stir-frys depending on the time of year and the vegetables in season. The beauty for me is that my children are seemingly happier to try vegetables presented in this way. Don’t ask me why? It’s just one of those things that I happily accept.


This list is not an exhaustive list but here are some of the common vegetables that I use: onion, garlic, baby leaf spinach, kale, broccoli, peppers (yellow / red), carrots, celery, fennel, mushroom, baby sweetcorn, sugar snap peas, mange tout, green beans, courgette, aubergine, radish

1 x portion of noodles per person

For flavouring: lemon / lime (juice & peel), sesame seeds, soya sauce

Topping: cashew nuts, flaked almonds

Additions: Prawns / chicken / fish / beef (meats need to be added to the wok first to allow cooking before adding in the vegetables).


  1. Prepare the noodles as instructed on the pack (portion size and cooking instructions – generally they take less than 5 minutes to cook in boiling water). Drain and keep to one side to add in to the vegetables.
  2. If using any vegetables which need to be part-cooked than blanche them together with the noodles (such as broccoli, green beans, carrot slices..)
  3. In a wok, heat 1-2 tsp of coconut oil or vegetable oil. First toss in the onion and garlic and sesame seeds and allow to cook for 1-2 minutes.
  4. Add in the remaining chopped vegetables of your choice  (with the exception of leaves) and continue to toss in the wok for a further 2-3 minutes. You can add in a tbsp of boiling water at this stage to provide some steam to cook the vegetables quicker.
  5. Finally add in the noodles and any partially cooked vegetables and mix well with the other vegetables in the wok. Add 1-2 tsp of soy sauce, the juice of 1 lemon or lime and the peel of the lemon / lime to flavour.
  6. Stir in any leaves at the end (such as baby spinach leaves) as they do not require cooking and will wilt down with the residual heat from the dish.
  7. I often sprinkle with cashew nuts or flaked almonds to add more texture on the plate and also provide a source of protein when I’m making this as a vegetarian dish. If using meat or fish then this needs to be added to the wok first to ensure it is cooked before adding in the vegetables.
  8. Serve immediately.

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