Noodles with Stir Fried Chilli Veg Recipe
Ingredients
| 250 g pack medium egg noodles | ||
| Tomato puree | 1 Tablespoon | |
| Soy sauce | 2 Tablespoon | |
| Sweet chilli sauce | 2 Tablespoon | |
| Sunflower oil | 1 Tablespoon | |
| Small piece fresh root ginger, grated | ||
| 300 g pack Chinese-style stir-fry vegetables | ||
Directions
1. Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato puree, soy and chilli sauce in a small bowl with 150ml water.
2. Meanwhile, heat the oil in a large pan or wok, add the grated ginger and vegetables and stir-fry for 2 mins. Add the drained noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
2. Meanwhile, heat the oil in a large pan or wok, add the grated ginger and vegetables and stir-fry for 2 mins. Add the drained noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
Chef
