Vegetable stir-fry

A stir fry is so versatile - you can add any vegetables you like/have, add some sauce, toss in some noodles and you have a perfect healthy meal, ready in no time.  The key to a good stir fry is to have all the ingredients you need prepared and ready before you heat the wok and get cooking.

A stir fry in my opinion is one of the quickest and tastiest healthy meals you can rustle up, which is why it is a favourite in our house. :)

Ingredients

150 gms dried egg noodles
125 gms mushrooms, sliced
100 gms baby corn, sliced
100 gms mangetout
Thumb size piece of ginger, cut into matchsticks
2 spring onions, finely chopped (keep the white and green part separate)
1 tsp dark soy sauce
2 tsp light soy sauce
1 tbsp oil
1 green chilli, finely chopped
Salt

Method

Cook the noodles as per packet instructions. Drain and rinse under some cold water and keep aside.

Heat the oil in a wok. Add the ginger, green chilli and white part of the spring onion and fry for a minute. Add the baby corn, mushrooms and a pinch of salt. Stir fry for 4-5 minutes. Add the mangetout and fry for another couple of minutes. 

Add the light soy and dark soy and combine well. Add in the noodles, toss them with the vegetables and heat them through. Remove from heat and garnish with the green part of the spring onion.