Veggie noodles

SERVES 4 PREP 15 mins COOK 15 mins EASY V

50g ginger, peeled and sliced into thin strips 3 tbsp rice or white wine vinegar

4 x 60g nests egg noodles 2 tbsp sunflower or vegetable oil, for frying 1/2 red cabbage (about 400g), cored and finely shredded

1 head of broccoli, broken into bite-sized florets 3 garlic cloves, crushed 300g carrots, coarsely grated

4 tbsp teriyaki sauce 1 tbsp soy sauce, plus extra to serve 6 spring onions, sliced, to serve

1 Put the ginger in a heatproof bowl and sprinkle with a little salt. Heat the vinegar in a large saucepan until it just bubbles, then pour over the ginger and set aside. Fill the saucepan with water and bring to the boil. Add the noodles and cook for 3 mins, then drain and rinse under cold water. 2 Heat the oil over a high heat in a wok or non-stick frying pan. Add the cabbage and broccoli and cook, stirring, for 2 mins. Add 100ml water, cover with a lid and steam-cook for 4-5 mins. Remove the lid, add the garlic and carrots, and cook for 2 mins more. Add the teriyaki sauce, soy sauce, vinegar from the pickled ginger and noodles, and heat through. Scatter over the spring onions and serve with more soy sauce and the pickled ginger.

GOOD TO KNOW low fat • folate • fibre • vit c • iron • 3 of 5-a-day PER SERVING 467 kcals • fat 12g • saturates 2g •carbs 65g • sugars 21g • fibre 12g • protein 18g • salt 2.3g