Ingredients

The following ingredients have 4 Servings
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Instruction

  • <p>Heat 1 tablespoon of oil in a wok over a medium heat.</p> <p>Add the courgette slices and onion and cook for 3 minutes.</p> <p>Next, add the white parts of the spring onions and the red pepper and cook for a further 2 minutes. Add the red cabbage and cook for another 2 minutes or until slightly wilted. Stir in the sweetcorn and spinach then push everything to the edges of the wok.</p> <p>Add the garlic and ginger to the middle of the pan. Drizzle over another 1 teaspoon of oil and cook for a further 1 minute, stirring continually.</p> <p>Meanwhile, boil the kettle. Place the noodles in a colander and pour over boiling water to separate them.</p> <p>Add the soy sauce, cornflour mixture, rice wine vinegar and sriracha to the pan. Toss everything together and cook for another 1–2 minutes. Add the noodles and stir to combine.</p> <p>Serve topped with the spring onion greens.</p>