Lots of children love noodles and this stir fry is packed with colourful summer vegetables. You can use any veg in a stir fry so it's a good opportunity to use up any leftovers. If you are looking for gluten free, some naturally brewed soy sauces are gluten free as are many varieties of noodles.
Course: Main Course
Diet: Gluten Free
Type: Vegan, Vegetarian
Diet: Dairy Free, Gluten Free
2tbspsesame oilorganic, fairtrade
115ggreen beansorganic, trimmed and cut in half
2carrotsorganic, peeled and cut into batons
2courgettesorganic, cut into thin batons
1red pepperorganic, sliced into strips & seeded
4spring onionsorganic, finely chopped
20gfresh gingerorganic, peeled and grated
100gpak choiorganic, finely chopped
2tbsplight soy sauceorganic
2tbspRice wine vinegarorganic
2tbspfresh corianderorganic, chopped (optional)
Cook the noodles according to the packet instructions then drain and set to one side.
Heat the sesame oil in a wok, add the green beans and carrot and stir fry for 2 minutes.
Add the courgette, pepper, spring onions, mushrooms and ginger and stir fry for a further 2 minutes.
Add the pak choi and stir fry for 1 minute.
Mix the soy sauce, with the rice wine vinegar then add to the pan along with the noodles and stir constantly for 1 minute or until the noodles are coated.
Add the chopped coriander and toss together. Serve immediately.
In a hurry or not all eating together?If you prepare everything in advance, you only need 6 minutes to cook this dish![nutrition-label]