Vegetable Stirfry

Prep time: 15 mins | Serves: 2

Ingredients:

• 200g egg noodles or rice noodles

• 20g neutral oil (sunflower or rapeseed)

• 100g red pepper, sliced

• 100g carrot, julienned

• 80g tenderstem broccoli or green beans, chopped

• 60g mangetout or sugar snap peas

• 40g spring onion, sliced

• 10g garlic, finely chopped

• 10g fresh ginger, grated

• 20g soy sauce

• 10g oyster sauce or hoisin sauce

• 10g rice vinegar

• 5g sesame oil

• 5g honey or brown sugar

• 4g sea salt

• 2g freshly ground black pepper

• 10g sesame seeds (for finishing)

Method:

1. Cook the noodles according to packet instructions, then drain and toss lightly in sesame oil to prevent sticking.

2. Heat the neutral oil in a wok or large pan over high heat.

3. Add the garlic, ginger, and all the vegetables. Stir fry for 3–4 minutes until just tender but still bright and crisp.

4. Add the noodles, soy sauce, oyster sauce, rice vinegar, and honey. Toss everything together for 1–2 minutes until the noodles are glossy and evenly coated.

5. Taste and adjust — a little more soy for salt, vinegar for brightness, or honey for balance.

6. Serve hot, sprinkled with sesame seeds and spring onion tops for a fresh crunch.

Storage:

Best eaten straight away! If needed, store leftovers in an airtight container in the fridge for up to 2 days. Reheat quickly in a hot wok with a splash of water to refresh.