Need a quick meal why not whip up this stir fry using plenty of vegetables and a good way to use up any left over ingredients. This is a nutritious meal containing fibre and plenty of nutrients and colour


Vegan/Serves 4

Ingredients
• 4 wholewheat noodle nests
• 90g pakchoi chopped
• All cauliflower leaves from a whole cauliflower finely sliced- can use other vegetables such as leeks or spring greens
• 2 carrots finely sliced
• 1 tsp chilli paste
• 1 tsp miso paste
• 2 tbs light soya sauce
• A squeeze of tomato puree
• 1 tsp garlic ginger paste

Method
1 Drizzle a little oil in a large frying pan, add the garlic and ginger paste and sauté. Add all the vegetables and stir fry on a medium heat until tender.
2 To cook the noodles, add them to a pan of boiling water and soak for 4 minutes stirring frequently-drain and allow to cool. Careful not to overcook the noodles.
3 Add the noodles to the vegetables and combine. In a small cup mix the soya sauce, chilli and miso paste, add to the stir fry and combine.
4 Top stir fry with some chilli sauce and serve.

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This recipe was created in exchange for a gifted product firelli hot sauce

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