Prep Time 5 mins| Cooking Time 5 mins | Serves 2
Here’s a delicious and light stir-fry that celebrates the best spring produce.
Here’s a really easy dinner idea that won’t hurt your wallet or your waistline. It’s packed with delicious Spring greens and bursting with flavour. The best thing about these noodles is that you don’t cook them on a stove – a quick soak in hot water and they are ready to eat.
For the noodles
- 250g dried rice noodles
- 1 tbsp peanut or sunflower oil
- 2 bunches broccoli, chopped
- 2 cups baby spinach
- 100mL soy and ginger stir-fry sauce
- 2 tbsp sesame seeds
Make the noodles. Prepare the rice noodles according to the directions on the packet. Keep warm while you make the stir-fry.
Make the stir-fry. Heat the peanut or sunflower oil in a wok or frying pan over a high heat. Add the chopped broccolini broccolini, 2 cups baby spinach and the stir-fry sauce. Cook for 2-3 minutes until the veggies are bright green. Divide the rice noodles among bowls and top with the stir-fry. Serve sprinkled with the sesame seeds.
Writer’s note: This post first appeared as a feature at HIJACKED on September 23, 2014
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