Recipe courtesy of Grow Happy, Cook Happy, Be Happy by Bryony Hill
Mixed vegetable stir-fry
INGREDIENTS
1 tbsp sunflower oil
1 baby yellow courgette
1 baby green courgette
15cm (6in) piece cucumber, cut into tiny strips
a few chard leaves, roughly chopped
1 garlic clove, chopped
1 purple sprouting broccoli sprig
¼ sweetheart cabbage, finely sliced
2.5cm (1in) piece fresh root ginger, peeled and gratedsoy sauce
1 nest of rice noodles per person, cooked according to pack instructions
METHOD
I heated the wok over a high heat, added the oil and threw in all the vegetables and ginger, stirring quickly before covering with a lid so that they could cook in the steam for a couple of minutes. Then I added a good tablespoon of soy, stirred again, then the noodles. These will need reheating for a further minute or so.