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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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All aboard the oriental express... Ingredients:
150 g flat rice noodles |
6 tablespoons soy sauce |
5 tablespoons orange juice |
1/2 teaspoon finely grated orange zest |
1 teaspoon sugar |
1/2 teaspoon cornflour |
1 tablespoon sunflower oil |
1/2 tablespoon grated fresh ginger |
2 garlic cloves, finely chopped |
2 tablespoons dry sherry |
2 red peppers, seeded and sliced |
2 carrots, finely sliced |
2 courgettes, cut into fine strips |
100 g snow peas, sliced |
220 g water chestnuts, sliced |
1 bunch spring onion, shredded |
Directions:
1. Put the noodles in a large bowl, cover with boiling water for 4 minutes.
2. Drain and quickly rinse with cold water.
3. Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside.
4. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute.
5. Add the sherry and the peppers and fry for a minute more.
6. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.
7. Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish.
8. Add the sauce and noodles and stir fry until hot.
9. Sprinkle with the remaining spring onions.
10. Serve straight from the wok.
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