Wholewheat Noodles and Crunchy Veg
Published 27/05/2014 | 02:30
4 'nests' of wholewheat noodles or 300g dried weight
1 tbsp sunflower oil
1 cup broccoli florets or tenderstem broccoli
1 red pepper, finely sliced
1 yellow pepper, finely sliced
1 red onion, finely sliced
75g sugar-snap peas
75g baby corn, halved
125ml sweet chilli sauce
2 tbsp dark soy sauce
Juice of 1 lime
2 cloves garlic, crushed
1 tsp grated ginger
4 tbsp roasted peanuts, lightly crushed
4tbsp chopped fresh coriander
3 spring onions, sliced
Bring a large pot of salted water to the boil. Add the dried wholewheat noodles and stir to prevent sticking together.
Cook according to packet instructions and drain well. Drizzle over a little oil and shake to prevent clumping together.
Heat the sunflower oil in a wok or large pan. Add in the broccoli, peppers and onion. Pour in the water to create steam and stir-fry for three minutes to soften the vegetables.
Add in the sugar-snap peas and baby corn and cook for a further two minutes.
Add the cooked, drained noodles to the wok.
Mix together all the sauce ingredients and pour over the noodles and vegetables. Mix well and heat through for two minutes.
Serve noodles hot, garnished with peanuts, spring onions and coriander.
The Ish Factor: Sweet chilli sauce is an indispensable Pantry Pal that you can use in stirfries, marinades, as a dipping sauce or simply as a condiment.
You can make your own using fresh red chillies, vinegar and sugar. I like adding roasted red peppers as they add sweetness and depth of colour.
Keep a bottle of sweet chilli sauce handy for your Thai, Malaysian and Vietnamese- inspired recipes.
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