25g mung bean vermicelli
2 spring onions, thinly sliced
1/2 carrot, halved lengthways then thinly sliced
100g green beans, cut into thirds
1/2 baby bok choy, leaves separated
1 tsp soy sauce
1 Tbsp chopped peanuts
1. Cook noodles. Bring a full kettle of water to the boil. Place vermicelli and a pinch of salt in a heat-proof bowl and cover with boiling water. Cover and cook for about 5 minutes. Drain well.
2. Prep & cook stir-fry. Heat 1/2 tsp oil in a wok or fry-pan on high heat. Add spring onions and carrot and cook for 1–2 minutes, until starting to soften. Add beans and cook a further 2 minutes. Add bok choy and cook 1 more minute.
3. Add drained, cooked noodles and soy sauce to pan and cook for 1 minute, tossing to combine.
4. Serve stir-fry topped with peanuts, coriander and your choice of lean protein.
Nutritional Info (per serve)
Energy (kJ): 932
Energy (Cal): 223
Carbohydrate (g): 31.0
Protein (g): 5.6
Fat (g): 7.7
Saturated Fat (g): 1.2
Sugars (g): 8.0
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