Vegetable Noodle Bowl

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Delicious light soupy supper.

Fry thinly sliced broccoli, 1 garlic clove, sliced baby corn, and sliced red peppers in a tablespoon of light vegetable oil and a splash of sesame oil. After about 1 minute add a litre of vegetable stock and a level tablespoon of chilli flakes.

Bring to boil and add Chinese noodles- I used dehydrated noodles. Cook according to packet instructions, add a large handful of roasted salted cashews. Before serving top with fresh diced spring onion. I would have added coriander also if I had any.

Serve with soy sauce and sweet chilli to taste.

This takes 10 minutes or less to make. Great midweek supper.

B-G’s de-chillied version was also a huge hit.

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