Easy Thai Noodle Stir-Fry

by SuperValu

This tastes great the next day for lunch as a salad, so don’t worry about having leftovers. Replace the carrot and cabbage with mushrooms and peppers if you prefer. This dish is cooked on a high heat, so you need to have everything prepped before you start cooking and keep stirring as it cooks.

4 people 10 minutes 10 minutes

Ingredients

3 cloves Garlic finely sliced
2 head Pak Choi finely chopped
1 - Red Chilli deseeded and finely chopped
1 - SuperValu Carrot grated
0.5 stick SuperValu Fresh Ginger peeled and finely chopped
2 tbsp SuperValu Oil
0.5 head SuperValu Red Cabbage grated
5 - SuperValu Scallions finely chopped
100 g SuperValu Sugar Snap Peas halved
300 g Wholewheat Noodles (4 nests)

For the sauce

200 ml Light Coconut Milk
1 - Lime juice only
1 tbsp Maple Syrup
4 tbsp Soy Sauce tamari

To garnish

1 tbsp Sesame Seeds

To garnish

1 tbsp SuperValu Goodness Cashew Nuts or peanuts, toasted

To granish

1 tbsp SuperValu Fresh Coriander

Method

1. Cook the noodles as per the instructions on the packet. Drain and rinse once cooked.

2. Add the oil to a wok or large pot and put on a high heat. Add the spring onions, garlic, chilli and ginger and cook for 3 minutes, stirring regularly. Add the cabbage, carrot, pak choi and sugar snaps and cook for 2 minutes, stirring regularly.

3. Place all the sauce ingredients in a small bowl and mix together with a fork, then add to the pan along with the cooked noodles and stir well. Cook for a couple minutes, until everything is heated through.

4. Divide the noodle stir-fry between four bowls. Garnish with toasted cashew nuts or peanuts, fresh coriander leaves and a sprinkle of sesame seeds.