Stir fry vegetable noodles (Serves 10)

Recipe courtesy of East Ayrshire Council, Ayrshire.

Ingredients

Stir fry vegetable noodles

1kg of noodles
500g oriental vegetables
(such as bamboo shoots, water chestnuts, mange tout, boc choi, mixed sliced peppers)
100g onion sliced
200g carrots, sliced into batons
20ml of vegetable oil
10ml of low sodium soy sauce
50g garlic, crushed
25g root ginger, peeled and grated
1kg beansprouts
1 bunch of spring onions, chopped

Method

  • Simmer noodles for 3-5 minutes (or as per instructions)
  • Drain and set aside
  • Heat wok and add oil
  • When oil starts to smoke, add onions, carrots and the rest of the vegetables and cook for around 2 minutes
  • Add the garlic and ginger and cook for a further minute
  • Add a little low sodium soy sauce and some black pepper to taste
  • At the last minutes, rinse the noodles and reintroduce together with beansprouts and spring onions and mix for a couple of minutes to heat through the noodles
  • Serve immediately

Why not bulk up your recipe with some extra protein, by adding some sliced chicken breast or lean strips of beef?