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.