This speedy dinner with ginger, garlic, chilli and soy is perfect on a weeknight – the frozen stir-fry veggies keep prep to a minimum
Ingreadient
- 225g vermicelli rice noodles
- 2 tbsp vegetable oil
- 1 tbsp curry powder (medium or mild)
- ½ tsp turmeric
- 4 tbsp soy sauce
- ½ tsp sugar
- 4 tbsp shaoxing wine
- ½ tsp ground white pepper
- 1 tbsp ginger, grated
- 2 garlic cloves, crushed
- 1 red chilli, finely chopped, plus extra to serve
- 320g stir-fry vegetable mix (a mix of shredded pepper, onion, bean spouts, carrot and cabbage)
Direction
- Put the noodles in a heatproof bowl and pour over a kettle of just-boiled water. Leave to soak for 2-3 minutes or until softened. Drain well. Mix the curry powder, turmeric, soy, sugar, wine and pepper in a small bowl.
- Meanwhile, heat the oil in a wok over a high heat and, once hot, fry the ginger, garlic and chilli. Stir fry for 1 minute until fragrant then tip in the vegetable mixture. Stir fry for another 3-4 minutes or until the vegetables have softened slightly but still retain a crunch.
- Pour in the sauce and the drained noodles into the wok, and toss everything together for 2 minutes until piping hot. Season with a pinch of salt or more soy sauce, to taste, and serve.
