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Roasted Winter Veg Stir Fry

A tasty and filling stir fry packed with colourful winter veggies. The perfect pick-me-up on a cold wintry evening!

Prep: 5 mins
Cook: 25 mins
Serves: 4
    • 300g Sweet Potato and/or Butternut Squash, chopped into bite sized pieces.
    • Blue Dragon Hoisin and Garlic Stir Fry Sauce
    • 1/2 tbsp. runny honey
    • 1 tbsp. Blue Dragon Sesame Oil
    • 1 tbsp. vegetable oil
    • 2 carrots, thinly sliced
    • 1 large handful of broccoli
    • 1 handful of mushrooms, sliced
    • 4 spring onions, sliced
    • 1/4 head of red cabbage
    • 2 nests of Blue Dragon Wholewheat Noodles
    • 1 tbsp. sesame seeds, toasted
    • 1 lime zested
    1. Preheat the oven to 230°c/450F/Gas 8.
    2. Toss the sweet potato/ squash with 2 tablespoons of the Hoisin and Garlic Stir Fry Sauce, runny honey and sesame oil. Spread onto a baking sheet lined with foil and roast for 25-30 minutes.
    3. Heat the vegetable oil in a large wok or frying pan and stir fry the carrots, broccoli and mushrooms for 2 minutes.
    4. Add the remaining ingredients, including the rest of the Stir Fry Sauce, and stir fry for 2-3 minutes until all the vegetables are tender.
    5. Scatter your oven roasted veg over the stir fry then heat until warmed through. Add the noodles and serve immediately topped with the sesame seeds and grated lime.