Veggie Stir-Fry Noodles

This speedy and colourful dish is based on the Chinese favourite takeaway dish, Chow Mein. Try adding some cooked chicken, prawns or tofu for some extra protein.

SERVES 4

INGREDIENTS

3 tablespoons vegetable oil

1 medium onion

2 garlic cloves 

1 red chilli (optional)

2  medium carrots

½ small broccoli head

¼ head cabbage

4 spring onions

150g beansprouts

250g medium dried egg noodles

1 teaspoon Chinese 5-spice (or sub garam masala)

4 tablespoons light soy sauce

Salt & pepper

EQUIPMENT

Knife

Vegetable peeler

Chopping board

Large, deep, non-stick frying pan (30cm) or wok

Large saucepan

Colander or sieve

Wooden spoon

2 medium bowls

Large plate or bowl

METHOD

1 Cut the onion in half and finely slice. Place the garlic cloves on a chopping board and squash with the back of a wide-bladed knife; remove the skin and chop finely. Cut chilli in half, remove the seeds and slice finely. Place the onion, garlic and chilli in a bowl.

2  Peel the carrots and cut into thin batons. Slice the broccoli stalk into batons then cut the head into small florets. Set aside in another bowl.

3  Remove any tough outer cabbage leaves, cut off the central core then slice finely and set aside.

4 Cook the noodles in boiling water according to the cooking instructions on the packet. Drain well, refresh under cold water if possible, then stir through a tablespoon of vegetable oil to prevent the noodles from sticking together.

5 While the noodles are cooking, remove the outer skins of the spring onions and slice finely.

6 Heat 1 tablespoon vegetable oil in the frying pan or wok then add the sliced onion, garlic and chilli and stir-fry over a medium heat for approx. 2 minutes. Increase the heat to high, add the carrot and broccoli stir fry for a further 3 minutes.

7  Add the cabbage and stir-fry for another 3 minutes.

8  When the vegetables are soft (but still with a bite), stir through the Chinese 5-spice or garam masala.

9 Take the pan off the heat and carefully tip the vegetables onto a plate or into a bowl.

10 Place the pan back on the heat, add the remaining tablespoon of oil and when hot, add the drained noodles, ¾ of the spring onions and beansprouts.

11 Stir-fry for a minute, then add the vegetables and the soy sauce. Mix well, gently turning the noodles and season with a little pepper. (you may not need salt as soy is very salty). Garnish with the reserved spring onions and serve.

ALLERGENS

Eggs, Soya, Gluten

TIP

Stir-fry leftover beansprouts with some oil, season with soy, and freeze. Use them the next time you make a stir-fry.