Giving the classic noodle stir-fry a healthy upgrade packed with colour, crunch and loads of veg. It's the perfect speedy midweek meal.
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Serves
3
Dried Egg Noodle
Onion
Carrot
Courgette
Red Pepper
Toasted Sesame Oil
Sunflower Oil
Fresh Ginger
Garlic
Beansprouts
Dark Soy Sauce
For the grown ups
Fresh Coriander
Crispy Chilli Oil
Fried Egg
Serves
3
Dried Egg Noodle
Onion
Carrot
Courgette
Red Pepper
Toasted Sesame Oil
Sunflower Oil
Fresh Ginger
Garlic
Beansprouts
Dark Soy Sauce
For the grown ups
Fresh Coriander
Crispy Chilli Oil
Fried Egg
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Step 1.
Cook the noodles following pack instructions. Drain well and rinse under cold running water to stop them sticking.
Step 2.
Finely chop the onion, carrot, courgette and red pepper.
Step 3.
Heat the sesame oil and a splash of sunflower oil in a large frying pan or wok set over a medium-high heat. Add all the chopped veg and stir-fry for 6-7 mins until soft and starting to caramelise.
Step 4.
Peel and finely chop the ginger and garlic, then add to the pan. Fry for 1 min until fragrant.
Step 5.
Add the beansprouts, cooked noodles and soy sauce to the pan. Toss everything together for a couple of mins until the noodles are glossy and evenly coated.
Step 6.
Serve up!
Kids Plate: Dish out the noodles as is.
Adults Plate: Top with coriander, a drizzle of crispy chilli oil and a fried egg if you fancy. Add an extra splash of soy sauce to taste.
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