Rainbow noodles
A healthy and delicious noodle dish that will feed the whole family.
Each serving provides 259 kcal, 7g protein, 38g carbohydrates (of which 1g sugars), 7g fat (of which 1g saturates), 6g fibre and 2g salt.
Ingredients
- 250g/9oz wholewheat egg noodles
- 1 tbsp vegetable oil
- 1 red pepper, seeds removed and finely sliced
- 1 small bunch spring onions, finely sliced
- 2 garlic cloves, finely chopped
- 2 large carrots, peeled into ribbons with vegetable peeler
- 1 medium courgette, peeled into ribbons with a vegetable peeler, then shredded
- 3 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 lime, juice only
- 150ml/5fl oz vegetable stock
- 25g/1oz roasted unsalted peanuts, lightly crushed
- 2 tbsp roughly chopped fresh coriander
- 1 red chilli, roughly chopped
Method
Bring a large saucepan of water to the boil and cook the noodles according to packet instructions. Drain and set aside.
Heat the oil in a wok over a high heat and stir-fry the pepper for 2 minutes, until just softened. Add the spring onion and garlic and stir-fry for another minute. Add the carrot and courgette and stir-fry for 1 minute.
Put the soy, sweet chilli sauce, lime juice and stock into a jam jar, screw the lid on and shake until combined.
Pour the dressing into the wok and bring to the boil, simmer for 1 minute until the vegetables have softened.
Stir in the drained noodles and heat through. Top with the crushed peanuts, chopped coriander and chilli. Serve.
