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Stir-fried Chantenay carrots with noodles

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:

  1. Heat the vegetable oil in a wok and stir fry the carrots for 3-4 minutes being careful not to brown them to much.
  2. 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.
  3. 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.
  4. Check the seasoning and garnish with freshly chopped coriander. Delicious with stir fried meat and chicken dishes.

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Chantenay carrots

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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