Meals and Courses

Carrot and Broccoli Vegetable Stir-Fry

cook 20 mins
  • 1 tablespoon vegetable oil
  • 250 g (8 oz) broccoli, cut into small florets
  • 2 carrots, peeled and cut into thin batons
  • 2 spring onions, cut into 2 cm (3/4 inch) lengths
  • 150 g (5 oz) mushrooms, halved or thickly sliced
  • 175 g (6 oz) medium egg noodles
  • 2 tablespoons sweet chilli sauce
  • 1 tablespoon soy sauce, plus extra to serve
  • Heat the oil in a large frying pan or wok and stir-fry the broccoli and carrot for 3 minutes over a medium-hot heat, until the vegetables begin to soften slightly.
  • Add the spring onions and cook for a further 2 minutes until they are slightly coloured, then stir in the mushrooms. Stir-fry for 3–4 minutes until the mushrooms are just tender.
  • Meanwhile, cook the noodles in a pan of boiling water for 3–4 minutes or according to the packet instructions until just tender, then drain.
  • Remove the stir-fried vegetables from the heat, pour in the sweet chilli and soy sauce, then add the noodles and toss to coat. Heap into 2 warmed bowls and serve immediately with extra soy sauce, if desired.
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