Colourful Vegetable Stirfry with Egg Noodles

Despite having quite a few ingredients, this dish can be whizzed up in 20 minutes if you are a quick vegetable chopper. It’s a healthy but filling dinner ideal for these warm evenings we’re having.

The leftovers serve up well for a picnic or packed lunch too!

Ingredients (for 4)

1/2 each red, yellow and green pepper, in strips
1 onion, halved then thinly sliced
2 carrots, in thin batons
1 courgette, in thin batons
1 garlic clove, finely chopped
handful of finely sliced red cabbage leaves
1 – 2 tsp grated fresh ginger, or one preserved ginger nut, chopped
1 bag fresh egg noodles
1 tbsp sunflower oil
1 tbsp sesame seeds

For the sauce

1 tbsp soy sauce
1 tbsp water
1 heaped tsp runny honey
1 tsp corn flour
1 tbsp chilli oil

1 tbsp fresh coriander, chopped to serve

Step 1

Heat the oil in a wok, and cook the carrot, cabbage, onion, garlic and ginger at a high heat for 1 minute, stirring regularly. Add the other vegetables and cook for another 2 or 3 minutes.

Step 2

Add the noodles and the sesame seeds, and warm through for a minute. Combine the sauce ingredients. Remove the stirfy from the heat and stir in the sauce.
Serve at once with the coriander sprinked on top.

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>