Spicy vegetable noodle stir-fry

PER SERVING

SERVES 4

390 CALORIES

5.8G FAT

PREPARATION TIME 10 MINUTES

COOKING TIME 10 MINUTES

8 spring onions, finely sliced

4 baby courgettes, sliced

1 red pepper, deseeded and finely sliced

1 yellow pepper, deseeded and finely sliced

1 × 2cm piece fresh ginger, peeled and finely chopped

1 small red chilli, sliced

4–5 chestnut mushrooms, sliced

1 teaspoon light soy sauce

1 teaspoon Bengal spice mango chutney

1 teaspoon runny honey

juice of 1 lemon

1 × 150g pack straight to wok fine noodles

1 Heat a non-stick wok or frying pan, and dry-fry the spring onions, courgettes, red and yellow peppers and fresh ginger until lightly coloured.

2 Add the sliced chilli and cook for a further 2–3 minutes. Stir in the remaining ingredients. Add the noodles, mix well and heat through. Serve immediately.

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TIP For a slight variation substitute 1–2 teaspoons lime pickle for the soy sauce

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