• 330ml stock (any you like)
  • squeeze chilli paste, to taste
  • 2 tsp soy sauce (or veggie alternative)
  • 1 sheet straight-to-wok noodle
  • handful stir-fry vegetable
  • crushed peanut


  • STEP 1

    Bring the stock to the boil in a saucepan, stir in a squeeze chilli paste and soy sauce, then drop in 1 sheet straight-to-wok noodles.

  • STEP 2

    Simmer for a few mins until all the noodles have separated.

  • STEP 3

    Add a handful stir-fry veg, reserving any leafy bits until later.

  • STEP 4

    Simmer for 1 min until the veg is just tender. Stir in the leafy veg, then simmer for 1 min more.

  • STEP 5

    Serve in a deep bowl, scattered with crushed peanuts.

Recipe from Good Food magazine, July 2008


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