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Veggie noodle stir-fry
0 Likes
Total Time:
30 minutes
Rainbow stir-fry packed with colorful veggies for a nutrient boost. Enjoy two of your daily servings in this flexible and delicious dish, perfect for using up fridge leftovers.
Ingredients:
  • 200 g thick flat rice noodles
  • 1 red onion
  • 2 cloves of garlic
  • 5cm piece of ginger
  • ½ a bunch of fresh coriander
  • 1 small head of broccoli
  • 1 red or yellow pepper
  • 350 g firm tofu
  • 1 carrot
  • ½ a fresh red chilli optional
  • 100 g unsalted cashew nuts
  • vegetable oil
  • 100 g mangetout
  • 100 g baby spinach
  • 2 limes
  • low-salt soy sauce
Instructions:
  • Follow the packet instructions to cook the noodles, then drain and refresh in cold water. Set aside. Slice the onion, chop the garlic, peel and chop the ginger, and finely chop the coriander stalks. Slice the broccoli, pepper, and tofu. Peel the carrot into ribbons. Prepare the chilli. Toast cashew nuts in a pan, then transfer to a bowl. Stir-fry the onion, garlic, ginger, and coriander stalks until golden. Add broccoli, pepper, tofu, and mangetouts, stirring regularly. Add spinach, noodles, carrot ribbons. Heat through. Squeeze lime juice, drizzle sesame oil, and add soy sauce. Toss to coat. Top with sliced chilli, toasted nuts, and coriander leaves. Serve with lime wedges. Enjoy!

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