This is a quick and easy meal that I have made since I was a student. Its a very well balanced full of the vegetables packing in your five a day into one meal! The secret is in how you chop the vegetables try make them thin and long where possible. You can use gluten free spinach noodles as well still works really well in the dish. Give it a go and let me know what you think.
Ingredients
- 100 g Noodles Plenty of gluten free noodles out there.
- 1 tbs Sesame seed oil
- 2 cm cube Fresh ginger
- 1/2 medium Green capsicum
- 1 medium Carrot
- 2 medium Celery
- 1/2 medium Courgette
- 1 medium Parsnip
- 1/4 medium Broccoli
- 5 small Chestnut Mushroom
- 1 tbs Soy sauce
- 1 tbs Chilli Sauce This is opitional
- 1 tsp Chinese 5 spices
- 1/2 tsp Black pepper
Instructions
- Add noodles into a bowl and fill the bowl with boiling kettle water. The noodles will be ready in 5 minutes
- Wash and chop all the vegetables into julian slices.
- In a wok add sesame seed oil and warm up on medium heat
- Add to the pan: ginger capsicum carrot celery parsnips cook for 5 minutes
- Add the broccoli mushrooms cook for a few more minutes.
- Add 1 tsb of soy sauce 1 tsb of chilli sauce 1 tsp Chinese 5 spices 1/2 tsp black pepper
- Drain the noodle and add them to the wok. Reduce the heat and stir till noodles and vegetables are mixed together and serve hot.
