A quick, tasty and inexpensive ‘fakeaway’, great for using up vegetables – you can pretty much add anything.
These recipes are designed for you to cook together as a family. The best bits for children to help with are shown in blue, and little hands can always help with measuring ingredients and washing up!
Approximate cost per adult serving: 65p
Time: 20 minutes
- 1 tablespoon oil
- 4 nests rice or fine egg noodles
- 150g frozen peas
- 1 pepper, sliced
- 1 onion, finely sliced
- 1 courgette, cut in half and finely sliced
- 2 carrots, peeled, grated or cut into thin strips
- 3 spring onions, finely sliced
- 2 cloves garlic, finely chopped or grated
- ¼ red cabbage, sliced
- 1 tablespoon mild curry powder
- 1 teaspoon chilli flakes
- 50ml soy sauce, about 3 tablespoons
- Wash the carrots, courgette, pepper, cabbage and spring onions.
- Bring a pan of water to the boil and cook noodles according to packet instructions. Meanwhile, prepare the veg by peeling the onion and garlic then slicing, and chopping the carrots, courgette, spring onion, cabbage and pepper. Drain and set aside the noodles.
- Add oil to a frying pan or wok and add the onions and pepper. Fry for a couple of minutes until starting to soften, then add the courgette, carrots, peas, and garlic. Fry for a few more minutes stirring often to stop the garlic from burning.
- When the veg has softened, add the noodles, soy sauce, chilli flakes, curry powder and toss everything through together so noodles are well coated. Adjust seasoning with more soy if needed and add extra chilli if you like more spice.
- Top with chopped spring onions and serve.
- Frying pan
- Sharp knife
- Chopping board
- You can also add chopped chicken, prawns, or tofu. Fry off before cooking the veg.
- You can add more or less chilli depending on your tastes.
- You can use any type of veg you like – great for using up any leftovers. Frozen or canned veg also works well.
When it comes to eating fruit and veg, we know we should try and aim for at least 5 a day – but we should also try to vary the colour of the fruit and veg we eat too. Not only is this more interesting and gives us a range of different tastes and textures, but it also ensures we get a variety of the vitamins and minerals we need too!
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