Packed full of vegetables with a tangy orange and sherry sauce – this veggie stir fry is low in fat too
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.
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