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.
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
- Place the noodles in a large bowl containing the stock cubes and cover with boiling water.
- 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.
- Serve hot with a little Parmesan cheese.