Spring vegetable noodles

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1. Heat the oil in a wok. Using scissors, snip the bacon into the hot oil and fry, stirring occasionally, for 2 minutes.
2. Tip the asparagus and broccoli into the wok with the garlic and spring onions. Stir fry for about a minute then top with the noodles and petits pois and drizzle over a tablespoon of water. Cover the pan and let everything steam for 4 minutes until the broccoli is just tender.
3. Mix everything together and serve straight away, with a bottle of soy sauce on the table so each person can add their own, according to taste.

Per serving

339 kcalories, protein 15g, carbohydrate 27g, fat 20 g, saturated fat 4g, fibre 5g, salt 2.21 g

'I will definitely make this again as it is a great weekday supper - and next time I might add another pack of noodles. If you're cooking for vegetarians you could easily substitute tofu for the bacon.'

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• vickivale

  23 July 2008

  vickivale rated and commented on this recipe

  

  really very pleasant indeed and very healthy. You should definitely add 2 packs of noodles especially when you are feeding a hungry man!

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Ingredients

• 2 tbsp olive oil
• 3 smoked back bacon rashers
• 250g green vegetables eg asparagus and broccoli, cut into bite-sized pieces
• 2 garlic cloves , finely sliced
• 6 spring onions , trimmed, halved lengthways and quartered
• 150g pack Amoy Straight to Wok new noodles
• soy sauce , to serve

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Difficulty and servings

Serves 2

Preparation and cooking times

Prep 20 25 mins

Ingredients

• 2 tbsp olive oil
• 3 smoked back bacon rashers
• 250g green vegetables eg asparagus and broccoli, cut into bite-sized pieces
• 2 garlic cloves , finely sliced
• 6 spring onions , trimmed, halved lengthways and quartered
• 150g pack Amoy Straight to Wok new noodles
• soy sauce , to serve

Per serving

339 kcalories, protein 15g, carbohydrate 27g, fat 20 g, saturated fat 4g, fibre 5g, salt 2.21 g

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