A recipe from the Good Food collection.
60 g (2 1/4 oz) cellophane or egg noodles
1 teaspoon oil
1/2 carrot, cut into sticks
1/2 celery stalk, chopped
1/2 small zucchini (courgette), halved lengthways, sliced
1/2 red capsicum (pepper), deseeded, cut into sticks
40 g (1 1/2 oz) cauliflower florets
40 g (1 1/2 oz) broccoli florets
30 g (1 oz) green beans, sliced
1/2 garlic clove, crushed
1 tablespoon salt-reduced soy sauce
1. Put the noodles in a bowl. Cover with boiling water. Leave to stand for 1 minute, or until tender. Drain.
2. Heat the oil in a wok or frying pan. Add the carrot, celery, zucchini, capsicum, cauliflower, broccoli, beans and garlic and stir-fry for 4-5 minutes.
3. Toss the noodles through the vegetables with the soy sauce. Stir-fry for another minute.