zoom Spring vegetable and noodle stir-fry

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    Spring vegetable and noodle stir-fry

    A simple, vegetarian recipe that can be ready to eat in less than 15 minutes.

    • Vegetarian
    • Low Fat
    • Preparation time: 5 minutes
    • Cooking time: 8 minutes

    Serves: 2


    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


    1. 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.
    2. Meanwhile, cook the noodles in boiling water for 4-5 minutes until tender, then drain.
    3. Add the noodles to the pan with the soy and honey and cook for 1-2 minutes more.

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    4 stars