22 Street Lane Nursery - January 2020 Newsletter

January Newsletter

Dish of the Month

Chinese Vegetable Noodles

See our past selections on: 22streetlanenursery.co.uk/dish-of-the-month/

Ingredients

• 150g pack medium egg noodle • 1 tbsp vegetable oil • 2½ cm piece fresh ginger, finely chopped • 2 garlic cloves, finely chopped • 1 large carrot, cut into matchsticks • 1 yellow pepper, deseeded and thinly sliced • 100g mangetout, sugar snaps or frozen peas • 2 spring onions, finely chopped • 85g beansprout (optional) • 2 tbsp soy sauce • 1 tsp white wine vinegar

Method 1. Fill a pan of water and bring to the boil, cook the noodles for 4-5 minutes . 2. Heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins. 3. Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir- fry for 2 mins. 4. Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.