Noodles With Crisp Vegetables

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Recipe Image

Ingredients

350g Highmark round egg noodles
3 tablespoons peanut oil
1 tablespoon sesame oil
2 cloves garlic, finely chopped
1 teaspoon finely chopped ginger (can use crushed)
2 teaspoons soy sauce
1 small head brocolli separated into florets, blanched
1 cup bean sprouts
10 cherry tomatoes, halved
16 small spinach leaves
2 spring onions, chopped
dried chilli flakes

Method

Cook
the noodles in a saucepan of boiling water for 5 minutes or until tender.
Drain. Heat a large frypan or wok and when hot add oils, garlic, ginger
and soy sauce, cook for 30 seconds. Add the sprouts, cherry tomatoes and
spinach leaves and stir-fry for 1 minute more. Add the drained noodles and
the spring onions and toss together in the hot pan for 1-2 minutes or until
the noodles are heated through. Season to taste with chilli flakes and extra
soy sauce as desired.

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