This very easy Vegetable Stir Fry is the perfect Monday night meal. Super tasty and can be made within 20 minutes.

INGREDIENTS

500g Carrots

1 Aubergine

2 Courgettes

1 Red Pepper

A Handful of Rainbow Chard

4 Nests of Egg Noodles

1 Tablespoon Minced Garlic

1 Tablespoon Minced Ginger

1/2 Tablespoon Lemongrass Puree

1/4 Tablespoon Minced Chilli

Stir Fry Oil

METHOD

Put a large wok on the stove to heat up.

While its heating up finely slice the Aubergine, Courgettes, Carrots and Red Pepper.

Add some stir fry oil to the wok with the garlic, ginger, chilli and lemon grass. Stir together and leave heat through for a few minutes.

Add the sliced vegetables to the pan. Mix everything together and leave the vegetables to soften.

While the vegetables are softening put on a pan of water, heat to a rolling boil then add your egg noodles for approximately 4 minutes.

Finely slice the stalks of the rainbow chard and add to the wok.

Roughly slice up the rest of the rainbow chard leaves.

Drain your noodles and rince under cold water.

Add the rainbow chard leaves to the wok, stir through.

Add the noodles to the wok.

Mix everything together until the rainbow chard leaves are wilted.

Serve hot.

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