Summer Market Stir Fry with Watermelon Chestnuts

Summer Market Stir Fry with Watermelon Chestnuts

This is a fast, refreshing recipe that will utilise your watermelon chestnuts and the summer seasonal market harvest.


  • 1 tbs peanut oil
  • 1 onion
  • 1 packet of Asian wheat noodles
  • 2 1/2 tbs light soy sauce
  • 2 1/2 tbs vegetable stock
  • 1 tsp freshly minced garlic
  • 1 tsp freshly minced ginger
  • 1 cup snow peas
  • 1/2 cup bean sprouts
  • 1/2 cup watermelon rind, chopped into bite sized pieces
  • 1 1/2 tsp sesame oil
  • 1 capsicum, julienned (to serve)
  • 1/2 cucumber, julienned (to serve)
  • 1/2 cup watermelon, chopped into bite sized pieces (to serve)
  • Fresh coriander (to serve)


  1. Following packet instructions for cooking noodles. Rinse under cold running water. Drain, set aside.
  2. In a wok or large saucepan on medium-high heat, add the peanut oil and onion, cook for 2 minutes or until golden.
  3. Add the garlic, ginger and snow peas, cooking for 1 minute or until aromatic. Add the bean sprouts, soy sauce and stock. Toss to combine.
    Remove from heat and stir in the sesame oil, coriander and all remaining ingredients.


  • Stock can be substituted with water.
  • Any left over coriander can be easily dried on a window sill in full sun then stored for longer in a jar. Ensure herbs are completely dry before storing, and add some rice grains to the bottom of your jar to prevent moisture from growing.

Recipe by Jessie at Leftover Lovers.

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