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make a spring veg chow mein

Different fruit and veg grows at different times of year. Here’s a good way to make use of the tastiest stuff nature has on offer in the spring (and impress your dinner guests).

ingredients 

225g dried medium egg noodles 

115g mangetout 

115g green beans 

115g courgettes 

115g broccoli 

4 spring onions 

2 carrots 

2cm cube of root ginger 

a few tablespoons of sunflower oil 

1 garlic clove 

1 tablespoon of soy sauce 

half a lemon 

half a teaspoon of salt 

Step 1

Fill half a big saucepan with water and bring it to the boil. Then pop your noodles in until they’re soft.

Step 2

Drain the noodles in a colander and run them under some cold water. Put them back in the pan and stir in a teaspoon of sunflower oil. Make sure the hob isn’t still on or your noodles will burn.

Step 3

Peel the carrots and cut them into thin sticks, trim the ends off the courgettes and cut them into slices, and break the broccoli into smaller pieces.

Trim the ends off the beans, mangetout and onions, then slice the onions. Maybe have some goggles handy for the onions…

Peel the ginger and grate it. Peel the garlic, then chop it into really small pieces.

Step 4

Put the garlic, ginger, carrots, beans, courgettes and broccoli into a frying pan or wok. Fry them for about five minutes, stirring the whole time (that’s why it’s called ‘stir-fry’).

Add the mangetout, spring onions and noodles, mix them all together and cook them for a bit longer.

Add the soy sauce and salt and squeeze the lemon into the pan. Mix it again and cook for another two minutes.