Veggie Stir-Fry

Ingredients:

• 300g egg noodles
• 5cm ginger, crushed
• 3 chillies, chopped fine
• 4 cloves garlic, crushed
• 3 tbsp soy sauce
• 1 tsp honey
• 3 limes
• 1 large onion, sliced
• 150g mushrooms, sliced
• left over Christmas Cabbage (optional)
• 1 pack sugar snap peas
• 1 pack baby corn, in chunks
• 1 large carrot, grated
• 1 bunch spring onions, chopped
• 50g cashew nuts, roughly chopped
• 4 eggs, fried or poached

Method:

1. Mix together the ginger, chilli, garlic, soy sauce, honey and lime juice. This creates your sauce.
2. Cook the noodles, and put them to one side.
3. Fry off the onion and mushrooms.
4. Add in the baby corn, sugar snap peas, cabbage and sauce.
5. Mix together and then add in the noodles.
6. Serve this in bowls with, grated carrot, chopped spring onions, cashew nuts and an egg on top!
7. If you wish you can also add a sprinkle of coriander!
   
   And Enjoy!
   This is a nice quick meal that is really versatile. I just use whatever veg I have the in fridge really, perfect for using up leftovers at the end of the week!