Summer Stir Fry with Noodles
Taken from the River Cottage Veg TV series and a winter variation is available in the River Cottage Every Day Veg! cook book.
Prep 5mins Cook 10mins Servs 4
Method
Heat the wok to a high temperature, add a splash of sunflower oil.
When the oil is smoking hot add the sliced onions giving them a good stir in the wok, then add the garlic. Continue adding the ingredients one by one (starting with the most hardy, ending with the leaves) giving the everything a good stir after each addition.
When all the vegetables have been added throw in the precooked noodles give everything a good stir and season with soy sauce and sesame oil.
Toss to coat evenly and serve.
Ingredients
Sunflower oil
8 Small onions or spring onions, thinly sliced
3-4 Cloves of garlic
8 Courgettes, sliced
1 Bunch spring onions, chopped
1 Handful of French or runner beans, or a mix of both
1 Handful of mange tout
1 Cabbage, thinly shredded
2 Handfuls of garden fresh peas, podded
2 Handfuls of broad beans, podded
2 Large handfuls of mixed leaves, e.g. chard or perpetual spinach
1kg Ready cooked noodles
1 small handful of radishes
Soy sauce
Sesame oil