- 1 nest wholewheat noodles (about 75g)
- 1 tbsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 1 onion, halved and sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 tbsp shredded ginger
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, chopped
- about 115g button mushrooms, quartered
- about 65g Tenderstem broccoli, chopped
Like cabbage and cauliflower, broccoli is a brassica and is sometimes known by its Italian name…
- 50g mixed nuts, roughly chopped
- 2 carrots, cut into noodles with a spiralizer or julienne peeler
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
- 1 tbsp tamari
Tamari is a Japanese version of soy sauce, the main difference being that it contains little or…
- ⅓ small pack coriander, roughly chopped
Pour boiling water over the noodles, leave them to soak for 5 mins, then drain.
Meanwhile, heat the oil in a wok and stir-fry the onion, ginger, garlic and mushrooms for 3-4 mins until starting to colour. Add the broccoli and nuts, and cook for a few mins more. Toss in the carrots and tamari, stir-fry until they just start to soften, then add the noodles and coriander.
Did you know?Ginger contains potent anti-inflammatory compounds and helps settle an upset stomach.