You’ll get more than your five-a-day with this colourful and nutritious veggie stir-fry.
- 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
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.
To get <strong>crispy noodles</strong>, drain them, heat 1tbsp oil in a wok, add the noodles and cook without stirring for a few minutes.