Stir-fried Chantenay carrots with noodles
The soy-honey dressing is the perfect accompaniment to this easy stir-fry noodle dish
Serves 6
What you need:
- 2 tbsp vegetable oil
- 200g/7oz Chantenay carrots washed and cut in half lengthways
- 8 spring onions cut in 2.5cm/1 inch lengths
- 1 medium red pepper seeded and cut into strips
- 2 cloves peeled garlic chopped finely
- 1 dessertspoon peeled ginger chopped finely
- 1 red chilli chopped
- 200g/7oz cooked fine rice noodles
- 1/2 tbsp vegetable stock
- A handful of fresh coriander chopped
- 2 tbsp dark soy sauce
What you do:
- Heat the vegetable oil in a wok and stir fry the carrots for 3-4 minutes being careful not to brown them to much.
- Cook until just tender then add the rest of the vegetables, garlic, ginger and chilli and carry on cooking for a further minute. Add the cooked rice noodles and vegetable stock and toss together. Add the coriander and turn off the heat.
- Meanwhile, warm the honey, soy sauce and lemon juice together, taking care not to boil the dressing, and pour over the Chantenay carrot stir fry with the sesame oil.
- Check the seasoning and garnish with freshly chopped coriander. Delicious with stir fried meat and chicken dishes.
This page can be found at: http://secretsauce.co.uk/pasta-rice/noodle-recipes/stir-fry-carrots-noodles/
A short link can also be used: http://bit.ly/f90Ndq
Chantenay carrots
Chantenay is a small sweet variety of carrot with crisp, orange flesh and a tender texture. Five Chantenay carrots count as one portion towards the recommended five portions of fruit and veg we should eat each day.
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