Hello! Middle East - - LIFESTYLE -

Try adding sliced chicken breast for a non-veg­e­tar­ian op­tion; it could also be served with rice in­stead of noo­dles.

Serves 4 Prepa­ra­tion time 10 min­utes Cook­ing time 10 min­utes IN­GRE­DI­ENTS

• 1 tbsp toasted se­same oil • 2 car­rots (about 300g/11oz), peeled and cut into match­sticks • 200g/7oz broc­coli flo­rets • 75g/3oz cashew nuts • 200g/7oz cavolo nero, sliced • 1 gen­er­ous tbsp miso paste • 1 tbsp honey • 1 tbsp light soy sauce • 2 tbsp Ja­panese rice vine­gar • 200g/7oz thick rice noo­dles

1. Heat the oil in a large fry­ing pan. Add the car­rots, broc­coli, cashew nuts and cavolo nero, then stir-fry for 5 min­utes over a high heat.

2. Blend the miso paste with the honey, soy sauce, vine­gar and 2 tbsp water and add to the pan. Cover and cook for 5 min­utes.

3. Mean­while, cook the noo­dles in boil­ing water for 5 min­utes, then drain and di­vide be­tween 4 warm bowls. Serve with the miso stir-fry spooned over the top.

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