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Spring vegetable and noodle stir-fry
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A simple, vegetarian recipe that can be ready to eat in less than 15 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
Typical values per serving:
This recipe was first published in March 2015.