Fresh, crispy stir-fried vegetables can go with any meal, but to make it a meal unto its own, combine it with noodles! Load your plate with lots of the good stuff by combining these two and sit down to enjoy this Asian style stir-fry.

Serves                                 2

Preparation Time             10 minutes

Cooking Time                   15 minutes

Ready in                             30 minutes

Difficulty Level                  medium

Ingredients

• 4 oz. dry noodles, preferably buckwheat/soba
• 1 tablespoon canola oil
• 1 clove of garlic, minced
• 1 teaspoon fresh ginger, shredded
• 1 cup broccoli florets, sliced
• ½ cup baby corn, sliced
• ½ cup carrot, julienned
• ½ red bell pepper, sliced
• 1 cup mushroom, sliced
• ¼ cup spring onions, cut into 2 inch size
• 2 tablespoon cashew/ pine/ peanuts, chopped
• 1 tablespoon soy sauce, tamari
• 1 tablespoon orange juice
• 1 teaspoon cornstarch
• Salt and white pepper to taste

Method

• Cook noodles according to package direction.
• Heat oil in a non stick skillet or wok, add ginger and garlic sauté till soft. Add broccoli, mushroom and baby corn, increase heat to high. Stir-fry for one minute. Add carrot and bell pepper, stir-fry for another minute. Add spring onion, nuts, salt and pepper.
• In a small bowl stir soy sauce, orange juice and cornstarch. Pour over stir-fry and cook until combined. Remove from heat, toss with noodles and serve.