Ginger Swede Stir Fry

Throw together this super speedy stir-fry in just 30 minutes. Cutting the swede in thin ribbon with a vegetable peeler makes the perfect trick for cooking this buttery veg!


  • No swede? Use carrot or parsnip instead. 
  • No parsley? Try coriander instead. 
  • No maple syrup? Use honey instead.

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes

Servings: 2


½ Swede

2 tbsp Olive oil

1 tbsp Ginger (grated )

2 Garlic cloves (chopped )

1 tbsp Curry powder

1 tsp Ground turmeric

tbsp Soy sauce

a pinch of Chilli flakes

2 tbsp Maple syrup

½ Can coconut milk (200 ml )

300 g Egg noodles (ready cooked )

2 tbsp Parsley (chopped )

3 Spring onions (sliced )

2 tsp Sesame seeds (for serving )


  1. Cut the swede into thin ribbons using a vegetable peeler.
  2. Place a large frying pan over a medium heat. Add the olive oil, ginger and garlic, Cook for 2-3 minutes, until fragrant. 
  3. Add the curry powder and turmeric to the pan. Stir well and cook for 1 minute then add the soy sauce, chilli flakes, maple syrup and coconut milk. Give everything a good stir and bring to a simmer. 
  4. Add the swede ribbons and mix well to evenly coat. Cook for 3-4 minutes, stirring often then add the noodles. Mix until well coated, add the spring onions, parsley and season to taste. Divide into bowls, top with sesame seeds and enjoy.
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How to store

Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.