Zesty Veggie Noodles
This colorful and flavorful stir-fry dish brings together a delightful mix of tender flat rice noodles and a medley of vibrant vegetables coated in a sweet and tangy orange-infused sauce. The combination of fresh ginger, garlic, and aromatic sherry adds depth to the dish, making each bite a delicious experience. A perfect balance of textures and flavors, this stir-fry is a quick and easy weeknight meal that's sure to satisfy your cravings for something tasty and nutritious.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Yield
Serves 4 (easily halved)
Nutrition
- Calories: 240 calories
- Fat Content: 3 grams fat
- Carbohydrate Content: 47 grams carbohydrates
- Sugar Content: 1.6 grams sugar
- Fiber Content: 4 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 2.77 milligram of sodium
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