A simple, vegetarian recipe that can be ready to eat in less than 15 minutes.
Spring vegetable and noodle stir-fry
- Preparation time: 5 minutes
- Cooking time: 8 minutes
1 tbsp toasted sesame oil
1 aubergine, diced
200g pack Waitrose Thick Cut Spring Greens
4 salad onions, sliced
2 nests medium egg noodles
1 tbsp Kikkoman Reduced Salt Soy Sauce
1tbsp clear honey
- Heat the oil in a wok or large frying pan and add the aubergine, spring greens and salad onions. Cover and cook for 5-6 minutes.
- Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender, then drain.
- Add the noodles to the pan with the soy and honey and cook for 1-2 minutes more.