Oodles of noodles

Peanut Veggie Micro-Fry

Ingredients (Serves 2)

◆ 100ml reduced fat coconut milk

◆ 50g crunchy peanut butter

◆ 2tsp clear honey

◆ 2tbsp light soy sauce

◆ 2 garlic cloves, peeled and crushed

◆ ¼tsp Chinese five spice powder

◆ 1tbsp vegetable oil

◆ 10g root ginger, peeled and grated

◆ 1 medium carrot, peeled and
thinly sliced

◆ 1 each small red and yellow pepper,
deseeded and thinly sliced

◆ 50g baby corn, trimmed and halved

◆ 3 spring onions, trimmed and sliced
plus extra to serve

◆ 25g salted roasted peanuts

◆ Noodles to serve

First make the sauce. Put the coconut milk in a bowl and blend in the peanut butter, honey, 1tbsp soy sauce, half the garlic and the five spice. Cover and cook in the microwave on High for 3½ minutes, stirring halfway through, until thickened. Cover with foil and set aside.

2 Mix the oil, remaining soy sauce and garlic, and ginger in a large bowl and stir in the carrots and peppers.

Cover and cook in the microwave on High for 4 minutes. Stir in the corn and spring onions, re-cover, and cook on High for a further 3 minutes, stirring halfway through, until tender.

3 To serve, spoon the vegetables and cooking juices on top of noodles. Sprinkle with peanuts. Serve with the peanut sauce and extra spring onions.

Asian Boodles With Red Cabbage and Cashews

Enjoy this fantastic veggie stir-fry – suitable for vegans, too

Ingredients (Serves 2)

◆ 150g smoked tofu, cut into
chunks

◆ 2tbsp light soy sauce

◆ 1tbsp toasted sesame oil

◆ 1 green chilli, deseeded and
finely chopped

◆ 1 garlic clove, crushed

◆ 1tbsp vegetable oil

◆ 150g butternut squash noodles
(boodles)

◆ 1 bunch spring onions, finely
sliced

◆ 150g red cabbage, finely
shredded

◆ 100g closed cup mushrooms,
sliced

◆ Salt and freshly ground black
pepper

◆ 50g cashew nuts

◆ Mixed seeds or sesame seeds,
for sprinkling

1 Put the tofu into a bowl and add the soy sauce, sesame oil, green chilli and garlic. Marinate for at least 15 minutes.

2 Heat the vegetable oil in a wok or large frying pan and stir-fry the butternut squash nood