Ingredients
- 250g pack medium egg noodles
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp sunflower oil
- small piece fresh root ginger, grated
- 300g pack Chinese-style stir-fry vegetables
Method
- STEP 1
Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
- STEP 2
Meanwhile, heat the oil in a large pan or wok, add the ginger and vegetables and stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.
RECIPE TIPS
MAKE IT SPICY
If you
prefer a spicier kick, stir-fry a chopped red
chilli with the vegetables.
Goes well with
Recipe from Good Food magazine, October 2007