Stir fry with leftovers 1

Edamame stir fry

This is a stir fry to use up what I had in the fridge and cupboard, so it ended up being baby sweetcorn, spinach, mushrooms, spring onions, edamame soybean noodles, with ginger, chilli and soy dressing – Ready in 12 mins.

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Stir fry with leftovers 1

a stir fry from leftovers in the fridge
Prep Time5 minutes
Total Time12 minutes
Course: Main Course, Snack
Cuisine: Chinese, plant based, vegan
Servings: 1


  • 1 handful of edamame soy noodles
  • 1 packet of baby sweetcorn
  • 1 handful of spinach
  • 3 spring onions
  • 4 brown mushrooms
  • 1 red chilli
  • 1 chunk of fresh ginger
  • 1 clove of garlic


  • Put the noodles into boiling water and simmer for 6 mins, then rinse in cold water and drain and reserve
  • Slice the baby sweetcorn, chop the spinach, slice the mushrooms and spring onions
  • In the wok fry the ginger, chilli and garlic in a little oil
  • After 30 seconds add all the prepped veg to the wok and stir fry.
  • When its almost ready, put several dashes of soy sauce into the mix and stir and then serve

(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).

Tried this recipe?Mention @thepbdad or tag #thepbdad!

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