Ingredients
- 250g medium egg noodles
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp sunflower oil
- small piece of ginger, peeled and grated
- 300g stir-fry vegetables
- 1 red chilli, deseeded and chopped (optional)
Method
- STEP 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 purée, soy and chilli sauce in a small bowl with 150ml water.
- STEP 2
Meanwhile, heat the oil in a large pan or wok, add the ginger, vegetables and red chill (if using), then stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
,
, ,High-Fiber
, Ingredients250g medium egg noodles1 tbsp tomato purée2 tbsp soy sauce2 tbsp sweet chilli sauce1 tbsp sunflower oilsmall piece of ginger, peeled and grated300g stir-fry vegetables1 red chilli, deseeded and chopped (optional)MethodSTEP 1Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well.
, http://www.edamam.com/ontologies/edamam.owl#recipe_379d1a92548bfbfdbc8f0fedaaf23dd1
, 4
, High-Fiber
, Sugar-Conscious,Vegetarian,Pescatarian,Dairy-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Sesame-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
, Sulfites
, Ingredients:
- 300 g pack Chinese-style stir-fry vegetables
- 250 g pack medium egg noodles
- 1.0 tbsp sunflower oil
- 2.0 tbsp sweet chilli sauce
- 1.0 tbsp tomato purée
- 2.0 tbsp soy sauce
- small piece fresh root ginger , grated
,
, Ingredients250g medium egg noodles1 tbsp tomato purée2 tbsp soy sauce2 tbsp sweet chilli sauce1 tbsp sunflower oilsmall piece of ginger, peeled and grated300g stir-fry vegetables1 red chilli, deseeded and chopped (optional)MethodSTEP 1Bring 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 purée, soy and chilli sauce in a small bowl with 150ml water.STEP 2Meanwhile, heat the oil in a large pan or wok, add the ginger, vegetables and red chill (if using), then stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
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