Name: Stir-fried vegetables with rice noodles
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 250 gram dried rice noodles; 1 tablespoon peanut oil; 1 teaspoon sesame oil; 1 brown onion (200g), sliced thickly; 1 clove garlic, crushed; 1/4 cup (60ml) light soy sauce; 1/3 cup (80ml) sweet chilli sauce; 1/2 cup (125ml) water; 2 centimetre piece fresh ginger (10g), grated finely; 1 tablespoon sweet sherry; 2 teaspoon cornflour; 2 tablespoon water, extra; 1 red capsicum (200g), chopped coarsely; 180 gram broccoli florets; 150 gram snow peas, halved lengthways; 425 gram can baby corn cuts, drained, halved lengthways

Stir-fried vegetables with rice noodles

For a quick, tasty and healthy meal, you just can't beat stir fried vegetables with noodles. A bite of ginger, a hint of sweet chilli and a light seasoning of soy makes this dish sing.

Ingredients

250 gram dried rice noodles

1 tablespoon peanut oil

1 teaspoon sesame oil

1 brown onion (200g), sliced thickly

1 clove garlic, crushed

1/4 cup (60ml) light soy sauce

1/3 cup (80ml) sweet chilli sauce

1/2 cup (125ml) water

2 centimetre piece fresh ginger (10g), grated finely

1 tablespoon sweet sherry

2 teaspoon cornflour

2 tablespoon water, extra

1 red capsicum (200g), chopped coarsely

180 gram broccoli florets

150 gram snow peas, halved lengthways

425 gram can baby corn cuts, drained, halved lengthways

Method

1.Place noodles in medium heatproof bowl, cover with boiling water, stand until tender; drain.

2.Heat oils in wok; stir-fry onion and garlic until onion softens. Add sauces, the water, ginger and sherry; bring to a boil. Blend cornflour and the extra water, add to wok; stir until sauce boils and thickens.

3.Add capsicum, broccoli, snow peas and corn; stir-fry until vegetables are just tender.

4.Serve noodles with stir-fried vegetables.

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Ingredients

Method

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