Spring Veg and Rice Noodles

Serves 2

vegetable rice stir fry


2 TB flaked almonds

6 spears asparagus

6 baby corn pieces, halved lengthways

10-12 cherry tomatoes, mixed

1 clove garlic, peeled and sliced

1 tsp balsamic vinegar

6 stalks broccoli

8 mange tout pieces

85g rice noodles (2 x portions)

1 tsp crushed, dried chillies (optional)

1 TB tamari

lemon wedge

2 spring onions, chopped


To make

Preheat the oven to 200°C.

Toast the flaked almonds in a hot, dry pan. Set aside.

Trim the asparagus by breaking off the woody end and peeling the stem. Toss the asparagus with the balsamic vinegar in a large bowl, along with the baby corn, mixed cherry tomatoes and garlic. Roast on a baking tray in the oven for 10-12 minutes, shaking the tray halfway through to ensure even cooking.

In the meantime, trim off the long stems from the broccoli and place in a steamer with the mange tout and steam for 2 minutes, or to your liking.

Cook the rice noodles as per packet instructions - this normally involves placing the noodles in a bowl of boiling water for 3 minutes, then draining.

To finish, place the roasted vegetables (you may want to chop the asparagus into smaller pieces), steamed greens and cooked noodles into a large wok with a small squeeze from a lemon wedge. Add half the chopped spring onions and the crushed chillies (if you are using).

Finally, add the tamari and toss well to combine, allowing everything to warm through.

Divide between two servings plates and garnish with the remaining spring onions and toasted almonds. Serve immediately.