Yahoo News Mary Berry's rice noodle and veggie stir fry that is full of flavour and crunch
Mary Berry has come up with a tasty stir fry recipe that is packed full of flavour and crunchy vegetables.
Sometimes you may not feel like cooking but still want the tastes and flavours that a homemade meal provides. Many people think that they'd have to work over a meal for hours before it is cooked and flavourful - but that isn't true.
Mary Berry's noodle and vegetable stir fry is perfect as it takes 20 minutes to prepare the vegetables and only 10 minutes to bring it all together and cook it.
Mary wrote on her website: "Stir-fries like this are all in the preparation – once that is done, it takes no time at all to whip up a fresh, healthy meal that’s full of flavour, colour and crunch."
Check out the recipe below.
Mary Berry's rice noodle and vegetable stir fry - serves four to six people
Ingredients
150g fine rice noodles
Two tablespoons of sunflower oil
2cm knob of fresh root ginger - peeled and finely chopped or grated
One red pepper - deseeded and thinly sliced
One carrot - thinly sliced into matchsticks
200g pak choi - white and green parts separated and finely shredded
One tablespoon of soy sauce
Juice of one small lemon
One teaspoon of caster sugar
One teaspoon of sesame oil
Method
Cook the noodles according to the packet instructions, then drain and refresh under cold water. Drain well once again. Set aside.
Heat the oil in a frying pan and add the ginger, red pepper and carrot, frying over a high heat for around three minutes.
Tip in the white parts of the pak choi and fry for one minute. Add the drained noodles, lemon juice, soy sauce, sugar and sesame oil and toss until all is heated through and combined.
Use two spatulas to help toss all of this together and season with salt and pepper.
Finally, add the green parts of the pak choi and toss until just wilted. Serve in a large, warmed bowl.
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