225 g (8 oz) dried rice noodles
115 g (4 oz) broccoli florets
1 carrot, finely sliced
225 g (8 oz) asparagus, cut into 5 cm (2 in) lengths
1 red or yellow pepper, seeded and cut into strips
50 g (2 oz) baby corn cobs
50 g (2 oz) sugar snap peas, topped and tailed
45 ml (3 tbsp) olive oil
15 ml (1 tbsp) chopped fresh ginger
2 garlic cloves, chopped
2 spring onions, finely chopped
450 g (1 lb) tomatoes, chopped
1 bunch rocket leaves
soy sauce, to taste
salt and freshly ground black pepper
1. Soak the noodles in hot water for about 30 minutes until soft. Drain.
2. Blanch the broccoli florets, sliced carrot, asparagus, pepper strips, baby corn cobs and sugar snap peas separately in boiling, salted water. Drain them, rinse under cold water, then drain again and set aside.
3. Heat the olive oil in a frying pan. Add the ginger, garlic and onions. Stir-fry for 30 seconds, then add the tomatoes and stir-fry for 2 - 3 minutes.
4. Add the noodles and stir-fry for 3 minutes. Toss in the blanched vegetables and rocket leaves. Season with soy sauce, salt and pepper and cook until the vegetables are tender.
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