Spring Stir Fry

Serves: 2

Prep: 10 mins

Cook: 10 mins

Ingredients:

• Vegetable oil

• Onion, diced

• 1 clove of garlic, crushed

• 1 thumb sized piece of fresh ginger, peeled and grated or finely diced

• 150g mange tout, flowers removed

• 150g sugar snap peas

• 50g radishes, sliced

• 100g broad beans, podded

• Noodles

• 1 veg stock cube

• Tahini or sesame oil

Method:

1. Place the podded broad beans into a pan of boiling water and simmer for 2-3 mins. Drain and rinse with cold water to cool them down. Once they are cool you can squeeze the beans out of their skins. The skin is edible but just a little tougher, so choose if you prefer them on or off. Set aside.

2. Prepare a pan of boiling water for the noodles, add a stock cube and cook as per the instructions on the packet.

3. In a wok or frying pan, add the oil and onion and cook on a high heat for a couple of minutes. Add the garlic and ginger and after another minute, the broad beans, mange tout, sugar snap peas and radish. Cook for a couple of minutes while stirring.

4. Drain the noodles and add to the same pan as the veg. Turn off the heat and mix all the ingredients together along with a drizzle of tahini or sesame oil and some salt and pepper.