This is the ideal meal for this time of year – tasty, warming, healthy…and best of all quick! Chef Gill’s Quick & Easy Vegetable Noodle Stir Fry is easy to prepare, ready in minutes and a great way to get in your five-a-day. Plus it’s bursting with flavour! To add more protein just include pan fried chicken or prawns. We hope you enjoy!
Utensils:
Wok
Sharp knives
Chopping board
Small saucepan/pot
Colander for draining
Ingredients:
1 pack baby corn
1 bunch scallions
1 green pepper
1 red pepper
6 cherry tomatoes
1 pack tender stem broccoli
Fine egg noodles
1 clove garlic
Soy sauce
Toasted sesame oil
Method:
Firstly, fill a pot on the stove with water and bring to the boil. While you’re waiting on this, slice up the baby corn lengthways, cut the cherry tomatoes into quarters and dice the peppers, scallions & garlic. Leave the broccoli as it is. Now lower the boiling water to a simmer and pop the noodles in. Cook for two minutes, then drain and leave to one side. Heat up two tablespoons of the toasted sesame oil in a wok. Once hot, drop the broccoli into the wok and toss around for two mins. Add in the remaining veg and garlic. Cook for two minutes. Next add in the cooked noodles with two tablespoons of soy sauce. Toss around, mixing well. Remove from the heat, serve and enjoy!
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