Stir-fried seasonal vegetables and noodles, 3 portions
Pan-fried spring vegetables with lemon zest and mild curry, accompanied by wheat noodles which will make your five a day.
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Ingredients
Portions:
4
200 g
wheat noodles
1 piece
red onion, sliced
1 piece
tricolour pepper, sliced
1 piece
pak choi, chopped
50 g
kale, chopped
1 piece
orange carrot, julienned
1 piece
yellow carrot, julienned
2 stalks
celery, sliced
2 tbsp
casa olive oil
1 tsp
mild curry powder
0.5 tsp
ground white pepper
fine salt, to taste
1 piece
organic yellow lemon, zested
1 tbsp
candied lemon, chopped
1 tbsp
fresh tarragon, chopped
1 bunch
flat-leaf parsley, chopped
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Bring a pot of water to a boil and cook 200 g of wheat noodles according to package instructions. Drain and set aside.
- Heat 2 tbsp casa olive oil in a large skillet over medium-high heat.
- Add 1 piece sliced red onion and 1 piece sliced tricolour pepper to the skillet, stir-frying for 3 minutes until they begin to soften.
- Add 1 piece chopped pak choi, 50 g chopped kale, 1 piece julienned orange carrot, 1 piece julienned yellow carrot, and 2 stalks sliced celery. Stir-fry for another 5 minutes until all vegetables are tender-crisp.
- Sprinkle 1 tsp mild curry powder and 0.5 tsp ground white pepper over the vegetables. Add fine salt to taste and stir well to combine.
- Toss the cooked noodles with the vegetables and 1 piece organic yellow lemon zest. Stir-fry for 2 minutes to heat through.
- Remove from heat and garnish with 1 tbsp chopped candied lemon, 1 tbsp chopped fresh tarragon, and 1 bunch chopped flat-leaf parsley before serving.