Vegetables Recipes - Gingered Carrots and Cauliflower with Noodles

Ingredients                         

• 6 carrots, sliced diagonally

• 1/2 cauliflower, cut into tiny florets

• 1/2 bunch of spring onions (scallions), cut into short diagonal lengths

• 1 garlic clove, crushed

• 30 ml/2 tbsp groundnut (peanut) oil

• 1.5 ml/1/4 tsp chili powder

• 15 ml/1 tbsp soy sauce

• 1 piece stem ginger in syrup, chopped

• 10 ml/2 tsp of the ginger syrup

• Salt and freshly ground black pepper

• 250 g/9 oz/1 packet Chinese egg noodles

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Method:

1. Boil the carrots and cauliflower in salted water for 3 minutes. Drain.

2. Fry (sauté) the spring onions and garlic in the oil in a large pan for 2 minutes, stirring.

3. Stir in the carrots and cauliflower and cook for 1 minute, stirring.

4. Add the remaining ingredients except the noodles and cook, stirring, for 4 minutes or until the vegetables are almost tender but still 'nutty'.

5. Meanwhile, cook the noodles according to the packet directions. Add to the pan and toss with the vegetables. Serve hot.