STIR-FRIED VEGETABLES WITH NOODLES

Preparation: 10 minutes Cooking time: 5 - 8 minutes Serves: 4 1 glug sesame oil 1 small onion, thinly sliced 1 tbs garlic and ginger paste ½ each red and yellow pepper, julienned 2 carrots, thinly sliced 1 courgette, thinly sliced Handful of red cabbage leaves, thinly sliced Handful of snow peas 1 packet eggless noodles, cooked as per instructions on pack for 4 1 tbs sesame seeds 5-6 spring onions cut lengthwise and sesame seeds, to garnish. Piece ginger, thinly sliced and deep dried Stir-fry sauce: 2 tbs soy sauce 1 tsp black bean sauce 1 heaped tsp honey ¼ tbswhite pepper 1 tsp cornflour 125ml water (add more if it dries out) ½ - ¾ tsp dried crushed chilli or chilli flakes or fresh-cut red chilli Method for sauce: Combine all the ingredients and cook down in a hot pan until sauce thickens and set aside. Let’s stir-fry: In a large wok or pan, heat oil. Add onions, garlic and ginger. Sauté for a minute. Toss in vegetables and cook on high heat 2-3 minutes – vegetables should be firm and crispy. Pour in sauce and give it a good stir, coating all the vegetables. Mix in the noodles and stir fry until well coated, or just serve vegetables on noodles. Tip: Replace noodles with rice.