Spring vegetable noodles
A delicious noodle dish done entirely in the wok
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 20 - 25 mins
- Heat the oil in a wok. Using scissors, snip the bacon into the hot oil and fry, stirring occasionally, for 2 minutes.
- 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.
- 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
Recipe from Good Food magazine, May 2003.
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http://www.bbcgoodfood.com/recipes/1245/
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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
Complete meal in a wok
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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- You get an online binder, where you can store all your favourite recipes and create menus.
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23 July 2008
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22 September 2011
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24 November 2012
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