Vegetable noodle stir-fry
A quick veggie noodle dish that's great for using up whatever vegetables you have available. Swap the asparagus for broccoli when it's out of season.
Ingredients
- 100ml/3Β½fl oz light soy sauce
- 100ml/5fl oz vegetable stock
- 2 limes, juice only
- 1 garlic clove, crushed
- 2.5cm/1in piece ginger, peeled, cut into matchsticks
- 1 tbsp cornflour, mixed with a little water to create a paste
- 1 tbsp vegetable oil
- 1 red onion, finely sliced
- 200g/7oz shiitake mushrooms, finely sliced
- 1 red pepper, finely chopped
- 1 small red chilli, chopped
- 1 tbsp chopped fresh coriander
- 4 asparagus spears, sliced, blanched in boiling water
- 400g/14oz egg noodles, cooked according to packet instructions
- 1 tsp chopped fresh coriander, to garnish
Method
Place the soy sauce, vegetable stock, lime juice, garlic and ginger into a pan over a medium heat.
Bring the mixture to the boil and cook for five minutes, then add the cornflour paste and stir well to thicken the sauce.
Meanwhile, heat the vegetable oil in a large pan over a high heat. Add the red onion, shiitake mushrooms, red pepper, chilli, coriander and asparagus and stir-fry for 5-6 minutes, until just softened.
Add the noodles and mix together well.
To serve, place equal portions of the noodle and vegetable mixture into each of four bowls, pour over the sauce and top with fresh coriander.
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