Stir-fried oriental noodles with ginger and sesame

Stir-fried oriental noodles with ginger and sesame

By
From
Thrive on Five
Serves
2
Photographer
Dan Jones

A colourful combination of many different vegetables, ideal for lunch or a light supper, and just as good without the noodles if you want to cut the carbs. Add prawns or chicken, if you want.

Ingredients

Quantity Ingredient
1 tablespoon sesame seeds
2 tablespoons sunflower oil
1 garlic clove, finely chopped
2 tablespoons finely chopped root ginger
4 large spring onions, sliced on the diagonal, (80g)
2 teaspoons finely chopped red chilli
handful baby sweetcorn, halved lengthways, (80g)
160g mushrooms, sliced
1 large carrot, halved lengthways and thinly sliced on the diagonal, (160g)
handful broccoli florets, (80g)
1/2 red pepper, sliced, (80g)
sea salt
freshly ground black pepper
1 head pak choi, stems thinly sliced, leaves roughly chopped, (80g)
handful sugar snap peas, halved lengthways, (80g)
50g fresh egg noodles
1 tablespoon rice vinegar
2 tablespoons dark soy sauce
2 teaspoons sesame oil
1 lime, juiced
1/2 teaspoon honey, (optional)

Method

  1. In a small frying pan, dry-roast the sesame seeds until they turn golden brown. Take off the heat and set aside.
  2. Heat the sunflower oil in a wok and fry the garlic and ginger for about one minute until lightly coloured but not burning. Add the spring onions and red chilli and cook for a further two minutes before adding the baby sweetcorn, mushrooms, carrot, broccoli and red pepper. Season and continue to stir-fry for four or five minutes.
  3. Add the pak choi stems followed by the sugar snap peas and, after two minutes, add the pak choi leaves and the noodles. Cook for a further two minutes, until the noodles have warmed through.
  4. Lastly, add the rice vinegar, soy sauce, sesame oil, lime juice and honey (if using), give everything a toss and serve sprinkled with the toasted sesame seeds.
Tags:
Healthy
five a day
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