Page 26 - Fresh Magazine

SPRING IS A GIFT TO THE VEGETARIAN,
FROM JEWEL-LIKE BEETROOT TO SUGAR
SNAP PEAS AND VIVID RADICCHIO.
STEPHEN AND DAVID FLYNN
HAPPILY PAIR THEIR FAVOURITE SPRING
FLAVOURS FOR YOU TO EXPLORE.

Singapore crunchy vegetable and ginger noodles

SERVES 4

4 nests of whole wheat 1 thumb-sized piece of Boil the kettle. Pour ginger and cook for 2
noodles, about 240g, ginger, peeled and the boiled water into a minutes on a high heat,
or other type of finely chopped medium-sized pot set on a stirring regularly. Add the
noodles 2 tablespoons soy sauce medium heat and add the soy sauce, curry powder and
2 tablespoons sesame oil 1 tablespoon curry noodles. Cook as per the maple syrup, then squeeze
or other oil powder packet instructions, which is in the lime juice. Add the
1 red pepper, thinly ½ tablespoon maple usually 4 minutes. Drain and cooked noodles and stir
sliced syrup rinse the noodles in cold to coat them in the curry QUICK TIP
1 yellow pepper, thinly 1 lime, juice only water once cooked. powder. Add the sugar This is a simple, quick
sliced handful of sugar snap snaps and cook for a further and easy dinner that
4 spring onions, finely peas, halved Put a wok on a high heat 2 minutes. can be done from
chopped and add the oil. Leave start to finish in 10
2 garlic cloves, finely TO SERVE the oil to warm up for Remove the wok from the minutes and should
chopped 1 small bunch of fresh 30 seconds to 1 minute, heat. Garnish with the fresh satisfy all the family.
1 red chilli, deseeded coriander, chopped depending on your hob. coriander, sesame seeds Use buckwheat or rice
and finely chopped sesame seeds Add the peppers, spring and/or toasted cashew nuts noodles if you want it
toasted cashew nuts onions, garlic, chilli and and serve straight away. to be gluten free.

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