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Vegetable and Noodle Stir-Fry
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Light, instant rice noodles are a perfect accompaniment to this colourful vegetable stir-fry. The Chinese use rice noodles as a traditional ingredient in chicken salad. They can also be used in soups as well as stir-fries.
Beansprouts become slimy when overcooked in a stir-fry so always add at the very end of cooking so they retain their crispness. To make this stir-fry more substantial, add protein-rich chopped peanuts and sesame seeds, thin strips of omelette or cubes of marinated tofu. Other vegetables, which would be perfect for this type of crunchy stir-fry, are baby corn, broccoli florets, courgette batons, green beans and mange tout.
Typical values per serving:
This recipe was first published in August 2000.