Springtime Noodles

Springtime Noodles

Crisp green vegetables combined with noodles make an ideal healthy light lunch. For a creamy consistency fold in 1–2 tbsps of virtually fat-free fromage frais just before serving.

Serves four
Per serving: 170 calories, 3.7g fat
Prep time 10 mins
Cook time 25 mins


115g (4oz) fine noodles
2 vegetable stock cubes
1 medium red onion, finely chopped
2 garlic cloves, crushed
115g (4oz) baby asparagus
115g (4oz) sugar snap peas
115g (4oz) each fine beans
salt and freshly ground black pepper
1 tbsp finely grated Parmesan cheese


  1. Place the noodles in a large bowl containing the stock cubes and cover with boiling water.
  2. In a non-stick wok, dry-fry the onion and garlic until soft. Add the asparagus, peas and beans. Cook quickly over a moderate heat for 8–10 minutes, moving the vegetables around with a spatula. When the vegetables are just cooked, drain the noodles and add to the wok. Season with salt and black pepper.
  3. Serve hot with a little Parmesan cheese.