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Zingy noodle stir fry
To keep meat eaters happy, stir-fry a finely sliced chicken breast for 3 to 4 minutes in the pan after serving the vegetarian meal. To save time, use packs of mixed stir-fry veg.
Serves 4
 Preparation time 10 minutes
Ingredients
  • 200g egg thread noodles
  • 2tbsp vegetable oil
  • 3tsp Asda sesame oil
  • 1 clove garlic, crushed
  • Small piece fresh root ginger, peeled and finely chopped
  • 1 small stalk broccoli, cut into small florets
  • 3 spring onions, trimmed and finely sliced
  • 100g mangetout
  • 1 red or orange pepper, deseeded and finely sliced
  • 100g baby corn
  • 200g beansprouts
  • 50g cashew nuts (optional)
  • 1tbsp light soy sauce
  • Handful Asda fresh coriander leaves (optional)
Method
1 Cook the thread noodles according to the packet instructions. Drain.

2 Heat the vegetable and sesame oils in a wok or large frying pan over a high heat. Add the garlic and ginger to the pan and stir-fry for 1 minute. Add the broccoli and stir-fry for 1 minute. Add the spring onions, mangetout, pepper and baby corn and stir-fry for a further minute. Finally add the beansprouts and cashew nuts, if using, and stir-fry everything for another minute. The vegetables should be cooked but still be slightly crunchy.

3 Add the soy sauce, and stir in the noodles and the coriander leaves, if using. Heat through and serve at once.

4 Top Tip - A dd pumpkin and seeds to this stir fry to supply extra zinc.
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Per serving
Calories 374, Carbs 11g, Fat 18g, Saturated fat 3g

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