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Ingredients
150 g pack egg noodle
1 tbsp vegetable oil
2.5 cm piece ginger fresh finely chopped
2 garlic cloves finely chopped
1 large carrots cut into matchsticks
1 bell pepper yellow deseeded thinly sliced
100 g mangetout frozen
2 spring onion finely chopped
2 tbsp soya sauce
1 tsp citrus champagne vinegar
85 g beansprout
85 g beansprout
Equipment
bowl
frying pan
wok
Directions
Cook the noodles according to pack instructions.
Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.
