Sprout Stir Fry with Spelt Noodles and Mint Dressing

Serves 2

About this recipe

A simple, colourful stirfry that takes minutes. I crave this after work and with the ingredients waiting for me in the fridge it takes no time at all.

Packing in  3 portions of vegetables is easy with this beautiful dressing that brings to life all the vegetables. The chestnuts add texture, but if you can find the water chestnuts from Asian supermarkets, even better!


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Ingredients
  • 150g Spelt noodles - boiled for 3 minutes (or alternative gluten free noodles)
  • 2 small Carrots/ 1 large - 150g, thinly sliced diagonally 
  • 100g Tenderstem/ normal broccoli, halved lengthways if thick 
  • 200g Sprouts, shredded 
  • 100g Chestnuts , roughly sliced
  • 1 tbsp Sesame oil 
  • Dash of water

Dressing:

  • 10g Fresh mint, finely chopped 
  • 1 tbsp Sesame oil 
  • 1 Clove garlic, grated 
  • 6cm Ginger, grated 
  • Juice and zest of one lime 
  • 1 tbsp Chinese vinegar / rice wine vinegar 
Instructions

Firstly cook your noodles, following the instructions on the back of the packet. Once cooked, drain. 

Meanwhile, set a large frying pan or wok on medium heat, add the sesame oil along with the carrots, sprouts, tenderstem broccoli and chestnuts. Cook for around 5 minutes until the vegetables are just tender. If the vegetables begin to stick to the bottom of the pan, add a dash of water. 

While the vegetables are cooking, make your dressing by simply combining all the ingredients in a small bowl. 

Once the vegetables are cooked, stir through the dressing and the cooked noodles

Serve with a little more fresh mint, and sliced red chilli.


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