Blooming bites

Zesty Vegetable Stir Fry

Name: Zesty Vegetable Stir Fry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 200g wide rice noodles; 2 tablespoons vegetable oil; 2 cloves garlic, crushed; 1 thumb ginger, grated; ½ medium red cabbage, sliced; 2 mixed peppers, sliced; 1 carrot, sliced into matchsticks; 150g pak choi, shredded; 75g baby corn, halved lengthways; ⅓ cup cashews, plus 1 tbsp, chopped; 1 red chilli, sliced; 60ml soy sauce; 45ml Rowse Runny Honey; 2 tbsp smooth peanut butter; 1 lime, cut into wedges; fresh coriander to garnish

15 mins to prep
10 mins to cook
Serves 4

This recipe uses:Runny HoneyWhere to buy

About

Zesty, sticky and full of flavour, this veg packed stir-fry is bursting with freshness and ready in under 30 minutes.

Ingredients

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Method

1
Bring a saucepan of water to a boil.
2
Add noodles and cook for 4-5 minutes or according to package instructions. Drain and set aside.
3
Heat a wok on high heat and add vegetable oil.
4
Add in carrots, peppers, red cabbage, and baby corn and stir fry for 2 minutes.
5
Stir in ginger, garlic, chilli, pak choi and cashews and cook for further 2 minutes.
6
Toss in the noodles, followed by the soy sauce, peanut butter, and a squeeze of ½ a lime. Drizzle Rowse Runny Honey over the mixture and toss to bring it all together, making sure everything is evenly coated and well mixed. Serve with fresh lime wedges and coriander, and sprinkle over the remaining cashews.