Ingredients: Serves 2 people and it is 4½ of your 5 a day per person
3 x Mama instant rice noodle nest
160g purple tenderstem broccoli
1 x red pepper thinly sliced length ways
8 x chestnut mushrooms sliced
1 x shallot onion finely sliced
1 tbsp sesame oil
2 x spring onions sliced diagonally (for garnish)
15 x stems of fresh coriander finely chopped except for 3 stems remove the leaves for garnish
2 x pinches of sesame seeds (for garnish)
3 cm ginger finely chopped
2 x garlic cloves finely chopped or 2 tsp of lazy garlic
3 tbsp Tamari (gluten free soy sauce)
1 tbsp of mirin rice wine vinegar (gluten free)
1 tbsp maple syrup
1 x small chilli deseeded and chopped finely
Good pinch of cracked black pepper
1 Put all the ingredients for the sauce in a small bowl, mix and set aside.
2 Heat the wok until very hot, pour in the sesame oil and add the shallot onion and stir then add the red pepper and mushroom.
3 After 30 seconds add the tenderstem broccoli, mangetout and stirring frequently cook for about a 1 minutes.
4 Pour in the sauce into the wok and stir and cook for 2 minute stirring frequently.
5 Place the rice noodles in a bowl and pour over boiling hot water, cover and leave for 1 minute.
6 Then drain rice noodles and add it to the wok and stir making sure the noodles gets mixed into the sauce and cook for another minute.
7 Then plate up, sprinkle over the spring onions, sesame seeds and add the coriander leaves.
8 Serve and enjoy.