Roasted Red Pepper Stir Fry Noodles

Created by @tarasvegantreats

Makes use of our mahoosive, sweet & shiny bell peppers in this glorious stir fry. The noodles are sweet, sticky & slightly spicy, with perfectly tender broc florets flavoured with garlic, ginger & red miso.

Makes 1 large or 2 small portions


  • 2 Organibox red bell peppers
  • 1 broccoli head
  • 300g ready to wok wheat noodles
  • 3 tablespoons dark soy sauce
  • 2 tablespoons minced ginger
  • 1 tablespoon veg stock powder
  • 2 tablespoons sriracha sauce
  • 1 tablespoon maple syrup
  • 350ml hot water
  • 6 Organibox garlic cloves
  • 1 Organibox white onion
  • 1 teaspoon red miso paste
  • Sesame oil
  • Roughly chopped coriander
  • 4 spring onions
  • Pinch of sea salt
  • Half an Organibox lime


  1. Cut peppers into large squares & roast with a drizzle of sesame oil and sea salt for 30mins at 200c until they start to blister but not burn
  2. Fry chopped garlic, ginger, onion & broc for 5-8mins with 3 tablespoons of sesame oil
  3. Add hot water to the pan, alongside miso paste & stock powder & place a lid on top, heat for further 10 mins/ until water has fully absorbed
  4. Add soy, syrup, spring onions, coriander, lime juice, sriracha, red pepper chunks & noodles
  5. Fry for 5mins longer on a high heat, stirring frequently as noodles naturally separate
  6. Garnish with more coriander & serve!