Spring rolls
James Martin's crisp vegetable pastry rolls are quick and easy to make and are perfectly complemented with Asian dishes and dips
Vegetable stir-fry
Serves 4
Easy
Prep:
Cook: -
An easy vegetable stir fry with a mild, sweet chilli flavour that kids will love. For a spicier kick, add a chopped red chilli
Skip to ingredients
- 250g pack medium egg noodles
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp sunflower oil
- small piece fresh root gingergrated
- 300g pack Chinese-style stir-fry vegetables
Nutrition: per serving
- kcal304
- fat8glow
- saturates1g
- carbs51g
- sugars6g
- fibre3g
- protein10g
- salt2.2g
Method
step 1
Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
step 2
Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
