I can’t express in words how much I love to cook, and to spend hours in the kitchen trying to perfect a recipe that might well turn out to be a disaster after days of attempts is very disappointing. However, fortunately for all of us things go very differently in most cases, and a dish might actually turn out to be perfect after only a couple of attempts, which is pretty much what happened in this case. Call it luck, call it experience…but the important thing is that we now have a new exciting dish to share with you, so enjoy this super-easy Asian inspired noodle dish, and don’t forget to let us know what you think about it once you’ve tried it.
10.5ozmixed vegetables
1chilli, fresh
½ tbspsugar
2 tspcornstarch
1 cupvegetable stock (or water)
1⅓ tbspsoy sauce
5.3oznoodles (uncooked)
Instructions
- Cut the spring onions, the corn, the peas and the peppers into strips or into long pieces.
- For the chilli, cut it as you prefer and also use as much of it as you want.
- The courgettes should be cut into slabs and then into strips.
- Cut the broccoli into small pieces,
- Slice the carrots using a peeler to make super thin strips.
- Take a non-stick pan, place it over a high heat and tip in the vegetables, the sugar and a couple of tablespoons of the water from the recipe.
- Cook the ingredients, stirring frequently until they get soft enough to properly blend into a noodle dish (about four or five minutes.)
- On the side, mix the remaining water with the starch, add the mixture into the pan, and stir. The starch will soon thicken and turn the water into a glossy sauce.
- Add in the soy sauce and stir it in to complete the condiment.
- To cook the noodles, simply follow the instruction on the packet, knowing that there is no one type of perfect noodles for this recipe.
- Add the cooked noodles into the pan and thoroughly mix the ingredients to combine them and complete the dish. Remember to taste the dish and adjust the salt if necessary.
Substitutions and Tips
- For this recipe we used equal quantities of spring onions, baby corn, snow peas (flat peas), red peppers, zucchini, broccoli and carrots.
- In many countries, corn starch is called corn flour, even if it’s not really flour.
Yield, Times and Info
Makes: 320g - 11oz (2 servings)
Preparation Time: 5m
Cooking Time: 10m
Total Time: 15m
Preparation Time: 5m
Cooking Time: 10m
Total Time: 15m
Nutritional Info
Serving Size: 320g Calories: 345kcal Carbohydrate: 78g Sugar: 6g Fiber: 4g Fat: 0.8g Saturated Fat: 0.1g Unsaturated Fat: 0.7g Protein: 6g Sodium: 500mg Water: 228g
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