Glass Noodles with Stir-Fry Vegetables and Soy Sauce


A light and nutritious meal, packed with Stir-Fry vegetables. It is simple to make and ready in minutes.


  • 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

  • 1
    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.
  • 2
    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.
  • 3
    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.
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Nomaste by Miranda Moore is published by Summersdale Publishers, priced £14.99

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