Vegetable Stir Fry - cooking recipe

Ingredients

9 oz dried noodles
3 tbsp sunflower oil
2 oz blanched almonds
1 None head bok choy, sliced
7 oz scallions, trimmed and sliced
1 None zucchini, halved and sliced
1 1/2 tbsp fresh root ginger, peeled and finely chopped
4 tbsp chopped fresh chives
6-8 tbsp soy sauce
2 tbsp lime juice
1 1/2 tsp chili sauce
3 oz feta cheese

Preparation

Cook the noodles in boiling, salted water for 3-4 mins then drain. Heat 1 tbsp oil in a wok or large frying pan, add the almonds and fry over a medium heat for 2-3 mins until golden. Remove from the pan.
Add 2 tbsp of oil to the frying pan and turn the heat to high. Put the bok choy, scallions, zucchini, ginger and chives into the wok and stir-fry for 4-5 mins. Fold the almonds and noodles into the pan and continue to cook for a further 2-3 mins.
Mix the soy sauce, lime juice and chili sauce together then mix into the pan. Divide between 4 bowls and sprinkle with feta. Serve.