15 mins
preparation time
7 mins
cooking time
Easy
4
Servings
This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
Preparation
- Heat the vegetable oil in a large casserole or wok, throw in the onion, garlic and other vegetables a few at a time and stirfry for about 5 minutes, turning the vegetables over to obtain an even
distribution of heat. - Add a little seasoning, 1/2 teaspoon sesame oil and the soy sauce.
- Meanwhile, cook the noodles in boiling salted water for about 6 minutes. Drain well and toss in the remaining sesame oil.
- Serve with the vegetables.
Ingredients
Product Ingredients
Ingredients List
200
g
Birds Eye Peas
1
onion (thinly sliced)
1
green pepper (deseeded and thinly sliced)
1
red pepper (deseeded and thinly sliced)
1
small chilli pepper (deseeded and finely diced)
½
teaspoon
sesame oil
2
tablespoons
soy sauce
350
g
noodles
1
tablespoon
sesame oil
1
clove
garlic (crushed)
100
g
French beans (sliced)
150
g
mushrooms (washed and sliced)
2
courgettes (washed and sliced)
4
tablespoons
vegetable oil
freshly ground black pepper
salt
