Philippa, a recent graduate from the School of Management, shares her favourite vegan stir fry recipe.
Ingredients
- Dried rice noodles
- Baby corn
- Red and yellow peppers
- Water chestnuts
- Bamboo shoot
- Sugar snaps
- Bean sprouts
- Pak choi
- Sweet chilli sauce
- Cooking oil
Method
1) Boil a kettle and pour over dried rice noodles in a pan on a medium heat for 5 minutes.
2) Chop the baby corn, pak choi and peppers into small strips.
3) Pour a small amount of oil into a large pan or wok and wait until hot.
4) Place your sugar snaps and peppers into the wok on high heat followed by your other vegetables and stir for 3-4 minutes.
5) Drain the water from your rice noodles and add them to the stir-fried vegetables on a medium heat.
6) Add your sweet chilli sauce and mix all together.
7) Serve and enjoy with a little soy sauce if you choose.