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Zesty veggie noodles

Zesty veggie noodles

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Rating: 3 out of 5.3 ratings
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4 (easily halved)

Packed full of vegetables with a tangy orange and sherry sauce - this veggie stir fry is low in fat too

  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal240
low infat3g
saturates0g
carbs47g
sugars1.6g
fibre4g
protein6g
salt2.77g
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Ingredients

Method

  • STEP 1

    Put the noodles in a large bowl, cover with boiling water for 4 minutes, then drain and quickly rinse with cold water.

  • STEP 2

    Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute. Add the sherry and the peppers and fry for a minute more. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.

  • STEP 3

    Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish. Add the sauce and noodles and stir fry until hot. Sprinkle with the remaining spring onions and serve straight from the wok.

Recipe from Good Food magazine, October 2003

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Overall rating

Rating: 3 out of 5.3 ratings
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