Broccoli and Pepper Stir-fry
Broccoli and Pepper Stir-fry is a quick and easy dish for a satisfying light meal at any time of the day or night.
Serves 2
Per serving: 298 calories, 5.4g fat (excl. accompaniments)
Prep time: 10 mins
Marinate: 10 mins
Cook time: 15 mins
Ingredients
110g broccoli florets, broken into bite-sized pieces
1 red pepper, deseeded and sliced into thin strips
110g Chinese noodles
rapeseed oil spray
110g bean sprouts
For the Marinade:
½ red onion, thinly sliced
1 clove of garlic, crushed
2.5cm piece of fresh ginger, peeled and finely chopped
2 tablespoons orange juice
1 tablespoon light soy sauce
1 teaspoon sesame seeds
1 teaspoon finely chopped fresh chilli
Method
- Combine all the marinade ingredients in a large bowl. Add the broccoli and pepper to the marinade and mix well. Leave for 10 minutes.
- Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Allow them to stand for 5 minutes.
- Heat a large non-stick pan or wok and spray with rapeseed oil. Remove the vegetables from the marinade, reserving the marinade. Stir-fry the marinated vegetables for 5 – 6 minutes until they start to soften. Add the bean sprouts and cook for a further 2 minutes.
- Drain the noodles and place in a saucepan. Add the reserved marinade and reheat, combining well.
- Serve the vegetables and noodles immediately.