![shutterstock_642180565 shutterstock_642180565](https://www.ommagazine.com/wp-content/uploads/2021/02/shutterstock_642180565.jpg)
Glass Noodles with Stir-Fry Vegetables and Soy Sauce
SERVES 2
A light and nutritious meal, packed with Stir-Fry vegetables. It is simple to make and ready in minutes.
Ingredients
- 1 red pepper, sliced into strips
- 1 yellow pepper, sliced into strips
- 1 green pepper, sliced into strips
- 1 aubergine, sliced into strips
- 1 courgette, sliced into strips
- 1 chilli, finely chopped
- 100g (3.5 oz) glass noodles
- 1 tbsp sesame oil
- Soy sauce
- 1 lime, quartered
- Black pepper
- A few leaves of parsley
- Dried chilli flakes
To serve
- Fry the vegetable strips in the oil for 3 minutes, so they still have a bite to them and aren’t too soft. If you have a wok, use this, otherwise you may need to use two frying pans.
- Meanwhile, place the noodles in a saucepan and pour over enough boiled water to cover. Simmer for 2 minutes on the hob. (Alternatively, you can place the noodles in a heatproof bowl, pour over boiled water and leave them for 5 minutes.) Drain.
- Arrange the noodles between two bowls, top with the vegetables and serve with soy sauce, lime wedges, freshly cracked black pepper and parsley, plus chilli flakes to taste.
![Nomaste Rice Paper Rolls with Alfalfa Sprouts](https://www.ommagazine.com/wp-content/uploads/2021/02/Nomaste.jpg)
Nomaste by Miranda Moore is published by Summersdale Publishers, priced £14.99