Ingredients

  • 1 tbsp of sunflower oil
  • 100g of asparagus, trimmed and washed
  • 100g of purple sprouting broccoli, trimmed and washed
  • 150g of fresh egg noodles
  • 1 clove of garlic
  • Soy sauce
  • Pine nuts
  1. In a wok or a large frying pan, heat up your oil.
  2. Add the garlic, asparagus and broccoli and allow to cook for five minutes, stirring to ensure that the food does not burn.
  3. Once the vegetables have began to soften, add the noodles and cook for a further three minutes.
  4. Add a dash of soy sauce and a sprinkle of pine nuts to the stir fry, stir in, then serve.