Spicy Vegetable & Noodle Stir-Fry with Coconut Milk
2 small carrots, cut into sticks
2 small zucchini, cut into sticks
80g fava beans
½ tsp peanut oil
165ml light coconut milk
1 vegetable stock cube
75g egg noodles
thumb-size root ginger, chopped finely
¼ tsp ground turmeric
¼ tsp hot chilli powder
squeeze of lemon juice
Prepare the vegetables and ginger beforehand so that they'll be ready as you need them.
Put the peanut oil into a deep pan or wok, over high heat. Add the ginger and carrots, turn the heat down to low, and stir-fry for 3 minutes to soften. Add the zucchini and stir-fry for a further 2 minutes. Add the turmeric and hot chilli powder, and stir well to combine. Remove from the pan and set aside.
Put the coconut milk and water in the pan, and crumble the vegetable stock cube into the mix. Put the heat on high and bring it to the boil. When boiling, add the egg noodles, fava beans and corn. Leave the heat on high and cook, uncovered, until the noodles are softened. This could take longer than the directions on the noodle packet, so be sure to taste the noodles to be sure they're cooked through properly. If too much liquid evaporates, cover the pan, but the aim is to have the noodles absorb all the liquid.
Once the noodles are cooked, add the carrots, ginger and zucchini, and stir well to combine. Add a squeeze of lemon juice, and serve.
This serves 1, and contains 575kcal.