This zesty veggie noodles is a delicious Asian-style lunch made with rice noodles, oranges, red bell peppers, zucchini, snow peas and chestnuts – all eggs-, nuts- and lactose-free.
Special diets: Vegetarian | eggs-free | nuts-free | lactose-free |
️Allergens: not vegan | soy | gluten |
⏱ 30 mins – easy
🍽 4 servings – 478 kcal per serving
|
Serving 380g |
Fat 6g |
Sat. fat 0g |
Sodium 1622mg |
|
Carbs 92g |
Fibers 11g |
Sugars 11g |
Proteins 12g |
INGREDIENTS
- 5 oz rice noodles
- 1 oranges
- 6 tbsp soy sauce
- 1 tsp granulated sugar
- half tsp corn flour
- 1 tbsp sunflower oil
- half tbsp ginger
- 2 clove garlic
- 2 tbsp dry sherry
- 2 red bell peppers
- 2 carrots
- 2 zucchini
- 4 oz snow peas
- 8 oz chestnuts
- 4 spring onions
TOOLS
- 1 zester
- 1 squeezer
- 1 grater
- 1 knife
- 1 kettle
- 1 large bowl
- 1 colander
- 1 bowl
- 1 wok
- 1 spoon
- 1 wooden spoon
STEPS
Zest oranges.
Squeeze zested oranges to get orange juice.
Shred ginger using a grater.
Peel and chop the garlic. Deseed the red bell peppers and cut them into strips. Cut the carrots into thin slices. Slice the zucchini into strips. Slice the snow peas and chestnuts. Finally, chop up the spring onions.
Put 2.1 cups of water in the kettle and boil water.
Put rice noodles in a large bowl. Pour hot water over them. Set the bowl aside for 4 minutes, then drain the noodles in a colander.
Put soy sauce in a bowl. Put half tsp of orange zest in the bowl. Add orange juice, granulated sugar, and corn flour to the bowl. Stir with a spoon to get a soy-orange sauce.
Set aside the soy-orange sauce.
Heat the wok and add sunflower oil. Warm the oil and add grated ginger, chopped garlic, dry sherry, red bell pepper slices, carrots slices, zucchini strips, snow peas slices, chestnuts slices and 1/3 of shredded spring onions. Stir for 3 minutes then add drained rice noodles and soy-orange sauce. Add 3/4 of shredded spring onions to wok on top..
It’s ready to be served !
