Ingredients: Serves 2 people and it is 6 of your 5 a day per person
2 x 100g Thai taste fine rice Vermicelli noodle nest
2 x pak choi chopped chunky
14 x baby sweetcorn cut in half lengthways
1 x red pepper deseeded and thinly sliced lengthways
2 x spring onions sliced
1 x carrots thinly sliced
160g sugar snap peas diagonally cut
14 x chestnut mushrooms quartered
2 x cloves garlic crushed
1½ inch ginger finely chopped
1 x med chilli deseeded and finely chopped
3 tbsp organic tamari (gluten soy sauce)
2 tbsp mirin rice wine vinegar
1 litre boiling water
1 x Kalo organic vegetable stock cube mixed with ½ litre boiling water
1 tbsp sesame oil
1 tbsp coconut oil
Medium bunch fresh coriander chopped
½ tsp cracked black pepper
1 In a hot wok, on a high heat, add the coconut oil. When the coconut oil has melted add the garlic, ginger and chilli and immediately stir.
2 Then add the red peppers, carrots, mushrooms baby sweetcorn and sugar snap and stir.
3 After about 1 minute add the vegetable stock, the water and the noodles, and then stir.
4 Add the tamari and mirin after 1 minute then stir.
5 After about 2 minutes add the pak choi and spring onions stir.
6 Then after about another 2 minutes add the cracked black pepper, coriander and sesame oil then stir.
7 Stirring continually cook for 2 minutes then, serve and enjoy.