Zesty veggie noodles
Packed full of vegetables with a tangy orange and sherry sauce – this veggie stir fry is low in fat too
- Serves 4
Nutrition per serving
- 150g flat rice noodles
- 6 tbsp soy sauce
- 5 tbsp orange juice plus ½ tsp finely grated zest
- 1 tsp sugar
- ½ tsp cornflour
- 1 tbsp sunflower oil
- ½ tbsp grated fresh ginger
- 2 garlic cloves, finely chopped
- 2 tbsp dry sherry
- 2 red peppers, seeded and sliced
- 2 carrots, finely sliced
- 2 courgettes, cut into fine strips
- 100g mangetout, sliced
- 220g can water chestnuts, sliced
- 1 bunch spring onions, shredded
Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.
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.
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.