Midweek noodles
With the distinct flavours of garlic, ginger and soy, this versatile noodle dish combines a vegetable medley with a delicate crunch of sesame seeds
SERVES
2
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
Ingredients
1 tbsp oil
1 packet of stir-fry vegetable mix (carrots, peppers, courgettes, and spring onion)
2 tsp garlic
2 tsp crushed ginger
3 tbsp dark soy
1 packet of straight-to-wok rice noodles
juice of 1 lime
1 tbsp sesame oil
2 tsp sesame seeds, to garnish
Method
Heat the walnut oil in the pan; add the vegetables and stir-fry for 2-3 minutes.
Add the garlic, ginger, and soy sauce, and continue to cook until the vegetables are slightly softened.
Add in the noodles and cook until heated through, roughly 2-3 minutes.
Squeeze the lime juice over them and drizzle with sesame oil, toss well to combine.
Serve sprinkled with some lightly-toasted sesame seeds and enjoy.
