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Ingredientes
- 2 'blocks' of dried egg noodles (about 120g) + 1 tbsp sesame oil
- 100g aubergine, chopped into matchsticks
- 2 small carrots, chopped into matchsticks and parboiled if desired
- 50g mange tout
- 2 small spring onions, chopped
- 1 tsp sesame oil
- 1 tbsp balsamic vinegar
- 1 tsp honey
- 1 tsp grated ginger
- 1 tsp grated garlic
- Some fresh coriander and sesame seeds to garnish
- Some veggie oil
Direcciones
- Gently boil the noodles for 5-10 minutes (or according to packet instructions) until cooked. Drain, toss well with 2 tsp sesame oil and leave to cool.
- Mix the tsp of sesame oil with the balsamic vinegar, honey, ginger and garlic in a bowl and set aside.
- Add a bit of veggie oil to a hot wok. Throw in the carrots, frying for a few minutes, followed by the aubergine, mange tout and spring onion.
- Pour in the sesame mix, and stir fry for another minute, coating the ingredients well.
- Add your cooled noodles, frying for a few more minutes.
- Take off the heat, stir in the coriander, then dish up with sesame seeds sprinkled over.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 112g | |
| Recipe makes 2 servings | |
| Calories 130 | |
| Calories from Fat 83 | 64% |
| Total Fat 9.26g | 12% |
| Saturated Fat 1.32g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 35mg | 1% |
| Potassium 268mg | 8% |
| Total Carbs 11.76g | 3% |
| Dietary Fiber 2.8g | 9% |
| Sugars 7.3g | 5% |
| Protein 1.05g | 2% |
