You'll get more than your five-a-day with this colourful and nutritious veggie stir-fry.
Ingredients
- 250g pack Thai rice noodles
- 1-2 tbsp groundnut oil
- 1 red pepper, deseeded and cut into thumb-length strips
- 2.5cm (1in) piece fresh root ginger, peeled and cut into slivers
- 8 baby sweetcorn, halved lengthways
- 2 medium carrots, peeled and cut into batons
- 8 asparagus tips
- 100g (3½ oz) mini sugar-snap peas or mangetout, or normal-sized ones, halved lengthways
- 4tbsp sweet chilli dipping sauce or hoisin sauce
- 1 red chilli, deseeded and finely chopped, optional
- 2 heads pak choi, quartered lengthways
- 100g or 150g pack fresh beansprouts, depending on pack size available
- 4-6 spring onions, trimmed and thinly sliced
- Handful each of mint and coriander leaves, roughly chopped
- Soy sauce, to serve
WEIGHT CONVERTER
Method
- Put the noodles in a large bowl and pour over enough boiling water to cover. Leave for 5 mins while you cook the vegetables.
- Add 1tbsp of oil to a hot wok or large frying pan and stir-fry the red pepper and ginger for half a minute. Add the sweetcorn, carrots and asparagus and stir-fry for a minute, then add the sugar snaps, or mangetout, and cook for another minute.
- Mix in the chilli dipping or hoisin sauce and 4tbsp water, then add the red chilli, if using, the pak choi, beansprouts and spring onions, and cook for a couple of minutes.
- Drain the noodles. Toss with mint and coriander. Serve topped with stir-fried vegetables and soy sauce for seasoning.
Top Tip for making Seven-veg stir-fry
To get crispy noodles, drain them, heat 1tbsp oil in a wok, add the noodles and cook without stirring for a few minutes.
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