mixed veg stirfry with bottled lemon sauce

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Somerfield's Vegetable Noodle Stir Fry with Tangy Lemon Sauce ~V

 

Recipe By :Somerfield (Stores), UK

Serving Size : 2 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon vegetable oil

1 red pepper -- core, cut into strips

4 spring onions -- trim, slice

4 ounces baby corn

4 ounces mange tout (pea pods)

1 small courgette (zucchini) -- cut into strips

1 carrot -- peel, cut into strips

3 1/2 ounces bean sprouts

5 ounces broccoli

3 1/2 ounces lemon sauce -- (Bottled)

1 tablespoon soy sauce

1 tablespoon fresh coriander (cilantro leaves) -- chopped

10 1/2 ounces egg noodles (Chinese) -- cooked

3 1/2 ounces cashews

 

1. Heat the wok and add the vegetable oil.

 

2. Add the vegetables, making sure the broccoli is cut into small florets.

 

3. Stir-fry the vegetables for about 4 minutes.

 

4. Add the lemon sauce and the soy sauce.

 

5. Add half the coriander and the egg noodles and allow to cook for a further 3

minutes.

 

6. Serve the vegetable noodle stir-fry garnished with the remaining coriander

and cashew nuts.

 

Description:

" bell pepper, scallions, baby corn, pea pods, zucchini, carrot, bean sprouts,

broccoli... "

Source:

" http://www.somerfield.co.uk/ "

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Per Serving (excluding unknown items): 999 Calories; 32g Fat (27.7% calories

from fat); 17g Protein; 168g Carbohydrate; 12g Dietary Fiber; 0mg Cholesterol;

585mg Sodium. Exchanges: 9 1/2 Grain(Starch); 1/2 Lean Meat; 5 Vegetable; 5 1/2

Fat.

 

NOTES : Jars of tangy lemon sauce are available at Somerfield Stores and

elsewhere.

 

Nutr. Assoc. : 0 0 0 0 4373 5663 0 0 0 0 0 383 352 0

 

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