Courgette, Sugar Snap and Mango Stir Fry

10 Jun

Courgette, Sugar Snap and Mango Stir Fry

 

 

 

 

 

The Ingredients

1 onion

Pinch of dried chilli flakes/1 small fresh chilli (deseeded)

1 tsp Thai green curry paste

1 courgette

Handful of sugar snaps

1 small mango

Vermicelli noodles or mung bean noodles

1 tsp toasted sesame seed oil

Gluten free soy sauce

~1tbsp Sweet chilli sauce

Squeeze of lime juice

Sesame seeds

 

The recipe:

Cook noodles according to packet instructions

Thinly slice the onion and fresh chilli (if you’re using fresh chilli)

Heat oil in a wok and add onion, chilli and Thai green curry paste. Sauté until onion softens (~2-3 mins)

Thinly slice courgette.  Add to the wok along with the sugar snaps.  Cook for ~3 mins

Add a large splash of soy sauce and allow to reduce for a couple of minutes

Add the cooked noodles to the wok and toss through with the veg

Add toasted sesame oil and sweet chilli sauce and toss through the noodles

Just before serving add slices of mango and a squeeze of lime juice

To serve:

In bowls, with a sprinkle of sesame seeds on top.  Add extra soy sauce to taste if required.

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