This zingy stir fry is packed with lots of vibrant vegetables and rice noodles. Bursting with flavour you'll have a quick midweek dinner on the table in no time. With only one pan used there's minimal washing up too, win-win!
Prep
15 min
Cook
10 min
Serves
4
Difficulty
Easy
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Ingredients
garlic cloves 2 (sliced)
ginger 10 g (sliced)
mixed chillies 2 (sliced)
carrot 1 (sliced)
bell pepper 1 (sliced)
mushrooms 200 g (sliced)
spring onions 2 (sliced)
beansprouts 250 g
vegetable oil 2 tbsp
soy sauce 2 tbsp
sesame oil 2 tbsp
vermicelli 200 g
Method
Peel and finely chop the garlic and ginger. Tip - use the back of a spoon to quickly peel your ginger. You can use whichever colour bell pepper and chilli that you prefer. Thinly slice the carrots (no need to peel), bell pepper, spring onions, chilli and mushrooms
Heat a dash of oil in a wok or large frying pan on a medium heat
Add the garlic, ginger, chillies, carrots, bell pepper and mushrooms and stir fry for 3 minutes
Meanwhile, boil a kettle. In a heatproof bowl, pour enough boiling water over the noodles to cover them. Leave to stand for 5 minutes then drain
Stir in the beansprouts and spring onions and stir fry for 2 minutes
Add the noodles along with the soy sauce and sesame oil. Continue to cook for 2 minutes, stirring all the time
Season to taste with salt and pepper. Remember soy sauce is salty so you may not need as much salt as usual. If you like you can top with some toasted sesame seeds or crispy onions. Serve and tuck in!
