Vegetable Noodle Stir-Fry
Glossy noodles tangled with bright vegetables, sesame seeds catching the light, and a fat lime wedge on the side of each bowl.
Ingredients
Serves 4- 300 gdried egg noodles
- 150 gbeansprouts
- 2carrots, cut into matchsticks
- 1red pepper, thinly sliced
- 200 gtenderstem broccoli, cut into 3 cm lengths, thick stems split
- 3cloves garlic, crushed
- 3 tbspsoy sauce
- 1 tbsphoney
- 1 tbspsesame oil
- 2 tbspvegetable oil
- 30 mllime juice
- Fine salt
- 1 tbspsesame seeds, toasted
Method
- Cook the noodles according to the packet. Drain, rinse briefly and drain again, then toss with 1 tsp sesame oil.
- Whisk the soy sauce, honey, remaining 2 tsp sesame oil and 30 ml lime juice together.
- Heat the vegetable oil in a large wok over medium-high heat. Stir-fry the carrots and broccoli for 4–5 minutes until the stems begin to soften. Work in two batches if the wok is crowded.
- Add the pepper and beansprouts and cook for 3 minutes, then stir in the garlic for 30 seconds. The beansprouts should be steaming hot throughout.
- Add the noodles and sauce. Toss for 2–3 minutes until everything is piping hot and the sauce coats the noodles. Taste before adding salt.
- Divide between four bowls and scatter with the toasted sesame seeds.
Per serving
- kcal
- 487
- protein
- 16.5g
- fibre
- 7g
- carbs
- 70.1g
- fat
- 16.4g
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