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iNGREDIENTS
- 250g medium egg noodles
- 1 tbsp tomato purée
- 2 tbsp soy sauce
- 2 tbsp sweet chilli sauce
- 1 tbsp sunflower oil
- small piece of ginger, peeled and grated
- 300g stir-fry vegetables
- 1 red chilli, deseeded and chopped (optional)
direction
- STEP 1
Bring a pan of water to the boil. Add the noodles, bring back to the boil and cook for 4 mins, then drain well. Mix the tomato purée, soy and chilli sauce in a small bowl with 150ml water.
- STEP 2
Meanwhile, heat the oil in a large pan or wok, add the ginger, vegetables and red chill (if using), then stir-fry for 2 mins. Add the noodles and sauce and cook for a further 2-3 mins until everything is piping hot.