Meg’s Noodle Stir-Fry

Name: Meg’s Noodle Stir-Fry
Yield: Serves 2–3
Ingredients: 1 onion, chopped; 1 red chilli, finely chopped; 125 g (4½ oz) slim broccoli stalks; 125 g (4½ oz) baby sweetcorn, sliced lengthways; 300 g (10½ oz) straight-to-wok noodles; 125 g (4½ oz) sugar snap peas; roasted cashew nuts, to serve; soy sauce, to taste; handful of fresh coriander (cilantro) leaves, chopped, to garnish; 1 red (bell) pepper, deseeded and thinly sliced; 125 g (4½ oz) button mushrooms; 3 cm (1 in) piece of fresh root ginger, grated; 3 garlic cloves, grated or crushed; 2 tbsp olive oil

Preparation info

Serves
2–3

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

Meg is my middle daughter, a busy doctor and mother of three, and this is one of her fast after-work recipes. Meg uses ready-to-use or ‘straight-to-wok’ noodles; if you prefer to use dried ones, prepare according to the packet instructions.

Ingredients

2 tbsp olive oil
1 onion, chopped
125 g (4½

Vegan
Noodles

Method

Heat the oil in a wok or large saucepan over a medium-high heat, add the onion and cook, stirring, for 3–5 minutes until starting to soften. Add the broccoli along with a splash of cold water, cover the pan and increase the heat to high. Steam the broccoli for 5 minutes, until the stems begin to soften and the water has evaporated. Add the garlic, chilli, ginger, (bell) pepper, mushrooms, sugar