Vegetable noodle stir-fry | World Cancer Research Fund

Name: Vegetable noodle stir-fry | World Cancer Research Fund
Ingredients: 2 tablespoons light soy sauce; 2 tablespoons lime juice (juice of 1 lime); 1 tablespoon sesame oil; Black pepper (to taste); ½ teaspoon chilli flakes or 1 small red chilli, finely chopped; 3 teaspoons vegetable oil; 8 medium eggs, beaten; 2 tablespoons curry powder; 1 medium onion, sliced; 4 cloves garlic, peeled and finely diced; 5cm piece of ginger, grated (about 40g); 1 red pepper, deseeded and sliced; ½ sweetheart cabbage, sliced; Bunch of spring onions, roughly chopped; 300g beansprouts; 3 x 62g nests of dried wholemeal rice noodles, prepared according to pack instructions and cooled, or 300g precooked rice noodles

www.wcrf.org

Lower in calories & packed with vitamin-rich veg, this quick, healthy recipe will satisfy your takeaway cravings. Serves 2. Prep time: 15mins

View full recipe on www.wcrf.org

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.wcrf.org.

Share this recipe:

Ingredients

2 tablespoons light soy sauce
2 tablespoons lime juice (juice of 1 lime)
1 tablespoon sesame oil
Black pepper (to taste)
½ teaspoon chilli flakes or 1 small red chilli, finely chopped
3 teaspoons vegetable oil
8 medium eggs, beaten
2 tablespoons curry powder
1 medium onion, sliced
4 cloves garlic, peeled and finely diced
5cm piece of ginger, grated (about 40g)
1 red pepper, deseeded and sliced
½ sweetheart cabbage, sliced
Bunch of spring onions, roughly chopped
300g beansprouts
3 x 62g nests of dried wholemeal rice noodles, prepared according to pack instructions and cooled, or 300g precooked rice noodles