Fancy something fresh, colourful and super healthy? OR fancy using up the vegetables in your fridge? OR perhaps yourself or your kids want to practice lots of different cutting techniques and gain some excellent knife skills? Well, here’s the perfect recipe… And it’s tasty too!!
Ingredients
Serves 4
- 600g Fresh Egg Noodles/ Rice Noodles
- 2 Cloves Garlic, crushed
- 5cm Piece Ginger, grated
- Soy Sauce
- Vegetable Oil
Selection of vegetables, i.e:
- Bean Sprouts
- Mange Tout
- Baby Leek
- Baby Corn
- Carrots
- Courgette
- Mixed Peppers
Directions
- Prepare all of your vegetables by cutting into bite sized pieces; bean sprouts and mange tout can be left as they are, baby leeks can be cut in quarters, baby corn can be sliced in half lengthways, carrots can be sliced into matchsticks, courgette sliced and cut in half and pepper into chunks.
- In a wok or large frying pan, heat a little vegetable oil use to stir fry all veg, including garlic and ginger.
- If using fresh egg noodles, cook in boiling water for 4/5 minutes until soft, strain and add to your stir fry. Alternatively, using straight to wok egg noodles, add to the stir fry when the vegetables are almost cooked and ready to eat and heat through for just a couple of minutes.
- Drizzle in some soy sauce to taste, serve up and enjoy!
