If you struggle to eat your five-a-day, this recipe from Caring Cooks is just the thing for you...
This week's Charity Chomp is an easy-to-cook stir-fry packed with vegetables.
Caring Cooks, which provides nutritious food to families across the island as well as hot meals and cooking education in schools, described it as a "super quick bread recipe, containing no yeast, which can be made in the hour".
Following on from their loafly soda bread, the charity has shared a recipe which they promised would be perfect for when "busy days call for easy weeknight meals." "This stir-fry is a quick, easy and healthy meal, packed with flavour and goodness," they said.
"When done properly, stir-frying is a healthy cooking technique," they added. "The quick cooking at a high temperature preserves nutrients, giving you at least two of your five a day."
One garlic clove
5g fresh ginger
30g sugar snap peas
30g baby sweetcorn
One spring onion
Half red pepper
Three stems fresh coriander
Half tbs olive oil
60g dried egg noodles
One tsp honey
Two tbsp low-salt soy sauce
Half lime, juiced
Prepare the broccoli into small florets.
De-seed the pepper then cut into thin strips.
Slice the baby sweetcorn and sugar snap peas thinly on the angle.
Peel and grate the carrot.
Pick the coriander and roughly chop.
Peel and crush the garlic.
Finely grate the ginger.
Cook the noodles by following the instructions on the packet.
Drain into a colander and refresh under cold water.
Heat the oil in the wok until hot. Add all the vegetables into the hot pan along with the garlic and ginger. Cook for two to three minutes, stirring with a wooden spoon to ensure the vegetables cook evenly. Add the noodles to the vegetables and mix through to heat thoroughly.
Finally, stir through the sauce, remove from the heat and serve.
This recipe first featured on Bailiwick Wellbeing, your free guide to wellness in work and island life to help you start the weekend - and week ahead - in the right way. Sign up now here.
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