- 250g pack Thai rice noodles
- 1-2 tbsp groundnut oil
- 1 red pepper, deseeded and cut into thumb-length strips
- 2.5cm (1in) piece fresh root ginger, peeled and cut into slivers
- 8 baby sweetcorn, halved lengthways
- 2 medium carrots, peeled and cut into batons
- 8 asparagus tips
- 100g (3½ oz) mini sugar-snap peas or mangetout, or normal-sized ones, halved lengthways
- 4tbsp sweet chilli dipping sauce or hoisin sauce
- 1 red chilli, deseeded and finely chopped, optional
- 2 heads pak choi, quartered lengthways
- 100g or 150g pack fresh beansprouts, depending on pack size available
- 4-6 spring onions, trimmed and thinly sliced
- Handful each of mint and coriander leaves, roughly chopped
- Soy sauce, to serve
To get crispy noodles, drain them, heat 1tbsp oil in a wok, add the noodles and cook without stirring for a few minutes.
- Put the noodles in a large bowl and pour over enough boiling water to cover. Leave for 5 mins while you cook the vegetables.
- Add 1tbsp of oil to a hot wok or large frying pan and stir-fry the red pepper and ginger for half a minute. Add the sweetcorn, carrots and asparagus and stir-fry for a minute, then add the sugar snaps, or mangetout, and cook for another minute.
- Mix in the chilli dipping or hoisin sauce and 4tbsp water, then add the red chilli, if using, the pak choi, beansprouts and spring onions, and cook for a couple of minutes.
- Drain the noodles. Toss with mint and coriander. Serve topped with stir-fried vegetables and soy sauce for seasoning.
Leftover tip: While the number of veg make it colourful, you can use up whichever vegetables you have that day.
Not suitable for freezing.
Nutritional information per portion
- Calories 236(kcal)
- Fat 2.5g
This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.