Veggie noodle stir fry

Ingredients

serves 2

• 2 nests dry rice noodles
• 1 tbsp sesame oil
• 1 garlic clove, minced
• 120g edamame, cooked
• 2 medium carrots
• 1 large courgette
• Veggies can be swapped for any such as pepper, broccoli, corn, cauliflower, beansprouts
• 4 tbsp reduced sodium soy sauce
• Juice of ½ lime
• 1 tsp honey
• 1 thumb-sized piece of ginger, grated, or 1 tsp ground ginger
• 125ml water
• 1 tsp cornflour
• Handful of fresh coriander, chopped
• 1 tsp sesame seeds

Directions

1. Cook the rice noodles. Drain and rinse, then set aside.
2. Slice the carrot and courgette into long strips, using a peeler.
3. In a small jug, add the soy sauce, lime, honey, ginger and water, and stir. Add the cornflour and mix well.
4. In a large wok, heat the sesame oil. Add the garlic and cook for 1 minute. Add the edamame and carrots, and stir frequently, followed by the courgette. Add the sauce and cook until slightly thickened. Stir in the coriander.
5. Add the noodles and toss until combined.
6. Serve topped with a sprinkle of sesame seeds.