This quick and healthy veggie dinner has a base of wholemeal noodles for a filling, fibre-rich supper. It’s packed with 4 of your 5-a-day, plus vitamin C and iron too
Prep:10 mins
Serves 2
2 nests wholemeal noodles (100g)1 tbsp rapeseed oil, plus a drop extra for frying30g ginger, cut into matchsticks1 green pepper, deseeded and cut into strips2 leeks (165g), thinly sliced3 large garlic cloves, finely grated1 tsp smoked paprika1 tbsp brown miso160g beansprouts100g frozen peas, defrosted160g baby spinach2 large eggs1 red chilli, deseeded and chopped (optional)
STEP 1Put the noodles in a bowl and cover with boiling water. Set aside to soften.STEP 2Meanwhile, heat the oil in a wok and stir-fry the ginger, pepper and leek for a few mins until softened. Add the garlic and paprika and cook for 1 min more. Drain the noodles, reserve 2 tbsp of the water and mix with the miso.STEP 3Add the drained noodles, miso liquid, beansprouts, peas and spinach to the wok and toss over a high heat until the spinach wilts. While you are doing this, fry the eggs in a little oil to your liking. Pile the noodles onto plates, top with the eggs and chilli, if using, and serve.
