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Zesty veggie noodles
Serves 4 (easily halved)
Easy
Total time:
Packed full of vegetables with a tangy orange and sherry sauce - this veggie stir fry is low in fat too
Skip to ingredients
- 150g flat rice noodles
- 6 tbsp soy sauce
- 5 tbsp orange juiceplus ½ tsp finely grated zest
- 1 tsp sugar
- ½ tsp cornflour
- 1 tbsp sunflower oil
- ½ tbsp grated fresh ginger
- 2 garlic clovesfinely chopped
- 2 tbsp dry sherry
- 2 red peppersseeded and sliced
- 2 carrotsfinely sliced
- 2 courgettescut into fine strips
- 100g mangetoutsliced
- 220g can water chestnutssliced
- 1 bunch spring onionsshredded
Nutrition: per serving
- kcal240
- fat3glow
- saturates0g
- carbs47g
- sugars1.6g
- fibre4g
- protein6g
- salt2.77g
Method
step 1
Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.
step 2
Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute. Add the sherry and the peppers and fry for a minute more. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.
step 3
Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish. Add the sauce and noodles and stir fry until hot. Sprinkle with the remaining spring onions and serve straight from the wok.
