Mixed Vegetable Stir-fry | Lunch
How can something so wonderful take so little time to prepare! Just select your noodles with care. Most are fine, but some may contain eggs or butter. Also, watch out for “lactose” on the ingredients list.
8 oz. rice or wheat noodles 1 tbsp. peanut or vegetable oil 1 red chile pepper, sliced 1 garlic clove, sliced 1 lb. mixed fresh vegetables such as bok choy, snow peas, baby corn, and broccoli florets 2 tbsp. soy sauce 2 1/2 tbsp. sweet chili sauce 2 cups bean sprouts 2 tsp. sesame oil
Cook the noodles according to package directions; drain.
Meanwhile, heat the oil in a large skillet or wok, and fry the chile and garlic for 1 minute. Add the mixed vegetables and stir-fry over high heat for 3 minutes. Add the soy sauce and chilli sauce, and toss to coat. Add the bean sprouts and continue to stir-fry for 2–3 minutes until the vegetables are tender-crisp. Toss with the noodles and drizzle with the sesame oil; serve immediately. Serves 4