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    Vegetable Stir-Fry with Noodles

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    Vegetable Stir-Fry with Noodles

    Pak choi is simple to prepare, quick to cook and full of texture and flavour. Try it in this easy-to-make, vegetarian stir-fry.

    • Preparation time: 20 minutes
    • Cooking time: 20 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 1 lime
    • 2 x 150g packs Amoy Straight To Wok New Noodles
    • 1 tbsp sunflower oil
    • 1 red pepper, deseeded and cut into approx 2cm pieces
    • 2cm piece root ginger, peeled and roughly chopped
    • 200g pack Waitrose Mangetout and Dwarf Corn, corn cut in half lengthways
    • 200g Waitrose Green Pak Choi, halved or quartered lengthways
    • 1 tbsp cornflour
    • 200ml hot Joubère Fresh Vegetable Stock
    • 1 tbsp Blue Dragon Sweet Chilli Dipping Sauce
    • 1 tbsp Kikkoman Soy Sauce
    • 1 red chilli, deseeded and finely chopped
    • ½ bunch salad onions, washed and thinly sliced
    • 100g fresh beansprouts
    • Fresh coriander, to garnish


    1. Heat a wok over a high heat. Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 2-3 minutes.
    2. Add half of the oil to the pan and stir-fry the red pepper and ginger for 2 minutes. Add the corn and pak choi and cook for a further minute, then transfer to a bowl and set aside.
    3. Drain the noodles. Heat the remaining oil in the wok, add the noodles and cook without stirring for 3 minutes so the noodles start to crisp slightly on the bottom.
    4. Mix the cornflour in a little cold water. Stir the noodles then add the reserved cooked vegetables, the stock, cornflour paste, chilli sauce, soy sauce, mangetout, chilli, salad onions and beansprouts. Stir-fry for 2 minutes or until piping hot with a thin coating of thickened, glossy sauce. Divide between bowls, scatter with coriander leaves and serve with lime wedges for squeezing over.

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