Spring vegetable noodles
- Good Food team
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Serves 2
Easy
Prep: 20 mins - 25 mins
A star rating of 5 out of 5.6 ratingsRate
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A delicious noodle dish done entirely in the wok
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Ingredients
Nutrition
Units:
MetricUS
-
2 tbsp olive oil
-
3 smoked back bacon
rashers
-
250g green vegetables eg asparagus
and broccoli, cut into bite-sized pieces
-
2 garlic cloves
finely sliced
-
6 spring onions
trimmed, halved lengthways and quartered
-
150g pack Amoy Straight to Wok new noodle
-
soy sauce
to serve
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Nutrition: per serving
- kcal339
- fat20g
- saturates4g
- carbs27g
- sugars0g
- fibre5g
- protein15g
- salt2.21g
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Method
-
step 1
Heat the oil in a wok. Using scissors, snip the bacon into the hot oil and fry, stirring occasionally, for 2 minutes.
-
step 2
Tip the asparagus and broccoli into the wok with the garlic and spring onions. Stir fry for about a minute then top with the noodles and petits pois and drizzle over a tablespoon of water. Cover the pan and let everything steam for 4 minutes until the broccoli is just tender.
-
step 3
Mix everything together and serve straight away, with a bottle of soy sauce on the table so each person can add their own, according to taste.
Recipe from Good Food magazine, May 2003
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A star rating of 5 out of 5.6 ratings
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