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Veg Stir Fried Noodles

Yields2 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

 150 g Rice Noodles (gluten free)can be used any kind of noodles.
 1 tbsp Vegetable Oil
 2 tbsp Ginger, Finely Chopped
 2 Garlic Cloves, Finely Chopped
 1 Large Carrot, cut into matchsticks
 1 Pepper(red,yellow,green), deseeded and thinly sliced
 ½ cup Spring onion, finely chopped
 ½ cup Broccoli, broken into florets
 2 tbsp Light Soy sauce
 1 tsp White Vinegar
 Sesame Seeds For Garnish
1

Put a large pot of water on and bring it to a boil. Add the rice noodles and cook for 2 minutes then drain them and set them aside. Note: you want them undercooked as they will finish cooking in the sauce. If they stick together when you want to add them to the stir-fry, rinse them under warm running water.

2

Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and broccoli over a high heat for 2-3 mins.

3

Add noodles to the pan with the spring onions. Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins.

4

Divide between individual plates or bowls and serve immediately. Serve the noodles topped sesame seeds.

Nutrition Facts

2 servings

Serving size

Amount per serving
Calories400
% Daily Value *
Total Fat 14g18%

Saturated Fat 1g5%
Cholesterol 0.5mg1%
Total Carbohydrate 67g25%

Dietary Fiber 6g22%
Total Sugars 16g
Protein 25g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.