Sizzling Sugarsnap & Mushroom Stir Fry – Serves 4 – £1.16pp

Simple is very often best and it’s amazing how few ingredients you need to create a delicious, healthy and filling meal. This simple stir fry being a prime example. I’ve tried to keep it as authentic as possible with the flavours i’ve used by balancing the sweet and salty combination that Chinese food is so brilliant at doing. The only big variation is in the mushrooms that I’ve used (Chestnut), which of course are very definitely not Chinese. If you wanted to though, you could use shitake, enoki, oyster or any other more Far Eastern species of mushroom, but I don’t find that affects the taste too much! It’s the soy sauce most importantly (I used Lee Kum Kee, which is fantastic!), but then also the combination of chilli, ginger, sesame oil, and spring onions that create a distinctive and delicious East Asian taste. Especially when you use wheat based noodles, as they  are slightly thicker and really soak up all of those succulent flavours and make a simple stir fry really special.

Plus, the wonderful thing about stir fries is that they are ridiculously fast. The key being a decent enough wok or large frying pan so that you can just flash fry without worrying about it sticking. That being said, you still have to keep your eye on it and keep tossing/stirring the whole way through, or it’ll cook unevenly and that is not what we need.




1 tbsp chopped ginger (10p)

1 tbsp chopped garlic (10p)

1 Tbsp Sesame oil (10p)

1 tbsp Rice Vinegar (20p)

2 Rocket OR Birds Eye Chillis (10p) (ONLY 1 if you don’t want it too spicy)

2 Tbsp Light Soy Sauce – I used Lee Kum Kee (20p)

1 Cube Vegetable stock in 100ml of water (5p)


500g Chestnut Mushrooms (£1.70)

1 Tbsp Sesame Oil (10p)

8 Spring Onions (49p)

300g Wheat Noodles (90p)

320g Sugar Snaps (£1.90p)

200g Beansprouts (25p)

1 tbsp Chopped Garlic (10p)

1 Tbsp Sesame Seeds (5p)



RECIPE – 12 Mins Prep & Cook

You’ll need a wok for the veggies and a separate small frying pan to cook up the sauce before using.

  1. Slice up the mushrooms, spring onions and finely chop the rocket chillis. 5 Minutes.
  2. For the sauce, in a small frying pan on a high heat, pop in a tbsp sesame oil, the garlic and finely chopped chilli and stir for 30 seconds. Then add the rest of the sauce ingredients, pop the heat down to medium/high, stirring regularly for 6 and a half minutes. (7 Minutes).
  3. After 4 minutes of the sauce cooking, in the large frying pan or wok, on a high heat with a tbsp sesame oil, throw in the tbsp chopped garlic, cook for 30 seconds before adding  chopped mushrooms for 90 seconds, stirring as you go. 2 Mins.
  4. Add the sugar snaps and 1/2 Tbsp sesame seeds for 1 minute (use the other 1/2 tbsp to decorate). Then the Beansprouts, noodles, sauce (from the small frying pan) and spring onions.


324 Kcals / 10.8g Fat / 42.2g Carb / 13.2g Protein




  1. 26th September 2017 / 4:21 pm

    Lovely photo and great recipe! I love mushrooms and sugar snap peas so I’m definitely going to try this out!
    Thanks for posting

    • @LeanStudentChef
      5th October 2017 / 12:42 pm

      No problem at all! Sorry I’ve only just seen this, hope it turned out well!

      Rob x

Leave a Reply

Your email address will not be published. Required fields are marked *

Be The First to see new recipes

Please wait...

Subscribe for new recipes

Enter your email to be the first to see my new recipes when they go live.