Ingredients
Scale
- 2 tablespoons olive oil
- 1 tablespoon crushed garlic
- 1 tablespoon grated ginger
- 2 birds eye chilli optional – finely chopped
- 1 large carrot peeled and cut into strips
- 1 stalk celery finely chopped
- 1/2 cup peas can be frozen
- 1/2 cup corn can be frozen
- handful red cabbage
- handful chopped spinach
- 1 packet superlite noodles low cal noodles/ or any other noodles of your choice
- 4 tablespoons soy sauce
- 4 tablespoons balsamic vinegar
- 2 tablespoons chopped spring onion to serve
- 2 tablespoons sesame seeds to serve
Instructions
- In a large wok, heat the olive oil and fry the garlic, ginger and chili for a minute on high heat.
- Add the carrots, celery, peas and corn and allow to fry for a few minutes. I like the carrots still crunchy, but you can lower the heat and allow more cooking time.
- Once the veggies are cooked, add the cabbage and spinach. Fry for 1 minute.
- Next, drain the noodles, pat it dry with paper towel and add little by little to the hot wok. You can add a bit more olive oil if you need to.
- Lastly, add the sauces to the hot pan, remove from heat and garnish with spring onion and sesame seeds. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main