Family and Kids

Veggie Noodles with Hoi Sin

cook 20 mins
  • 175 g (6 oz) egg noodles
  • 4 tablespoons sesame oil
  • 200 g (7 oz) baby corn, roughly chopped
  • 1 large red pepper, cut into strips
  • bunch of spring onions, roughly chopped
  • 200 g (7 oz) green beans, roughly chopped
  • 2.5 cm (1 inch) piece of fresh root ginger, peeled and grated
  • 1 garlic clove, crushed
  • 4 tablespoons clear honey
  • 1 tablespoon dark soy sauce
  • 4 tablespoons sweet chilli sauce
  • 4 tablespoons toasted sesame seeds
  • Cook the noodles in a large saucepan of lightly salted boiling water for 8–10 minutes or according to the packet instructions.
  • Meanwhile, heat the oil in a large heavy-based frying pan. Add the baby corn and red pepper over a high heat for 3 minutes, stirring occasionally. Add the spring onions, sugarsnap peas, ginger and garlic and stir-fry for 4 minutes until softened, but not too golden – reduce the heat if they start to brown.
  • Drain the noodles, add to the frying pan and toss. Mix together the honey, soy sauce, sweet chilli and sesame seeds, pour over the noodles and toss again for 1 minute until hot. Serve in warmed serving bowls.
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