There’s not much that can’t be fixed by a generous helping noodles, except maybe a snappy recipe to match. Chilli, garlic and a whole lot of seasonal veg makes this vegan dish ideal for a punchy midweek meal, perfect for a Tuesday night! Taken from Rose Elliot’s Complete Vegan, you can use straight-to-wok noodles or dried ones, remember to follow the instructions on the packet.

From Rose: ‘Meg is my middle daughter, a busy doctor and mother of three, and this is one of her fast after-work recipes. Meg uses ready-to-use or ‘straight-to-wok’ noodles; if you prefer to use dried ones, prepare according to the packet instructions.’

Taken from Rose Elliot’s Complete Vegan

 

Serves 2–3

Ingredients
2 tbsp olive oil
1 onion, chopped
125g (41/2oz) slim broccoli stalks
3 garlic cloves, grated or crushed
1 red chilli, finely chopped
3cm (1in) piece of fresh root ginger, grated
1 red (bell) pepper, deseeded and thinly sliced
125g (41/2oz) button mushrooms
125g (41/2oz) sugar snap peas
125g (41/2oz) baby sweetcorn, sliced lengthways
300g (101/2oz) straight-to-wok noodles
soy sauce, to taste
handful of fresh coriander (cilantro) leaves, chopped, to garnish
roasted cashew nuts, to serve

Heat the oil in a wok or large saucepan over a medium-high heat, add the onion and cook, stirring, for 3–5 minutes until starting to soften. Add the broccoli along with a splash of cold water, cover the pan and increase the heat to high. Steam the broccoli for 5 minutes, until the stems begin to soften and the water has evaporated.

Add the garlic, chilli, ginger, (bell) pepper, mushrooms, sugar snap peas and sweetcorn, and cook for 1–2 minutes until the vegetables are cooked. Stir in the noodles and warm over a low heat until the noodles are heated through. Add soy sauce, to taste.

3 Serve, garnished with the chopped coriander (cilantro) and roasted cashew nuts.

Happy cooking! Don’t forget to tag @NourishBooks in your social posts, we’d love to see your creations!

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