Healthy Vegetable Stir-Fry

Noodles

Fill medium pot halfway with water, add a pinch of salt and bring to a boil with the pot lid on.

Once the water has boiled, add egg noodles and stir in 3 tbsp of soya sauce with a wooden spoon and let simmer.

Follow packet instructions for how long to cook (mine took 10 minutes).

Pour noodles into a colander to drain out all the water and add oil to keep noodles from sticking to each other too much. Set noodles aside.

Seasoning mixture

In a mortar and pestle, grind together pickled ginger, garlic, fresh ginger, fish sauce, sesame oil, chili flakes and salt until they elements combine and the mixture has minimal clumps. Set aside.

Vegetable stir-fry

In a large saucepan start frying carrots and onions with a drizzle of olive oil on medium heat.

Once partially cooked (this should take around 4 minutes), add in zucchini and capsicum while continually stirring the vegetables with a wooden spoon.

Stir in the mixture from the mortar and pestle as well as the soya sauce and brown sugar.

Stir in spinach, coriander, snow peas and roasted peanuts. and remove stir-fry from heat.

Assembly

Mix the noodles through the vegetable stir fry until incorporated well.

Garnish with sesame seeds and spring onion/ chives.

Transfer mixture to serving dish and serve immediately.