Veggie stir-fried noodles

• medium egg noodle (pack)↗150g g
• vegetable oil↗1 tbsp tbsp
• fresh ginger↗2.5cm piece cm

  finely chopped

• garlic cloves↗2

  finely chopped

• large carrot↗1

  cut into matchsticks

• yellow pepper↗1

  deseeded and thinly sliced

• mangetout↗100g g

  sugarsnaps or frozen peas

• spring onions↗2

  finely chopped

• beansprout85g g

  (optional)

• soy sauce↗2 tbsp tbsp
• white wine vinegar↗1 tsp tsp

Step-by-step instructions

1. 1

   Cook the noodles according to pack instructions.

2. 2

   Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.

3. 3

   Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.

4. 4

   Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.