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Stir Fry Peas and Vegetables with Noodles

Stir-fry vegetables with noodles
Preparation time
'
Cooking time
'
Nr of servings
4
Difficulty Level
This healthy noodle dish is deliciously low-fat with a great mix of Asian flavours- the perfect midweek supper
'
Preparation time
'
Cooking time
4
Nr of servings
Difficulty Level

Ingredients

  • 200 g Birds Eye Peas
    Deliciously Tender Garden Peas
  • 1 onion (thinly sliced)
  • 1 green pepper (deseeded and thinly sliced)
  • 1 red pepper (deseeded and thinly sliced)
  • 1 small chilli pepper (deseeded and finely diced)
  • ½ teaspoon sesame oil
  • 2 tablespoons soy sauce
  • 350 g noodles
  • 1 tablespoon sesame oil
  • 1 clove garlic (crushed)
  • 100 g French beans (sliced)
  • 150 g mushrooms (washed and sliced)
  • 2 courgettes (washed and sliced)
  • 4 tablespoons vegetable oil
  • freshly ground black pepper
  • salt

Preparation

  1. Heat the vegetable oil in a large casserole or wok, throw in the onion, garlic and other vegetables a few at a time and stirfry for about 5 minutes, turning the vegetables over to obtain an even
    distribution of heat.
  2. Add a little seasoning, 1/2 teaspoon sesame oil and the soy sauce.
  3. Meanwhile, cook the noodles in boiling salted water for about 6 minutes. Drain well and toss in the remaining sesame oil.
  4. Serve with the vegetables.

Tags

peas
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