Noodles with Stir Fried Chilli Veg
|Medium egg noodles||250 Gram|
|Tomato puree||1 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sweet chili sauce||2 Tablespoon|
|Sunflower oil||1 Tablespoon|
|Fresh root ginger||1 Small, grated|
|Chinese style stir fry vegetables||300 Gram|
1. Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato puree, soy and chilli sauce in a small bowl with 150ml water.
2. Meanwhile, heat the oil in a large pan or wok, add the grated ginger and vegetables and stir-fry for 2 mins. Add the drained noodles and sauce and cook for a further 2-3 mins until everything is piping hot.