Friday, 13 April 2012

Sugar-snap Pea and Courgette Stir-fry

Sugar-snap peas can be eaten raw or cooked and should be eaten whole. This makes them an ideal addition to a stir-fry.


  • 2 courgettes, cut in half and sliced
  • 125g sugar-snap peas, washed, ends removed and cut into bite-sized pieces
  • 2 tbsp white vinegar
  • 2 tbsp light soy sauce
  • 2 tbsp caster sugar
  • 2 tbsp sunflower oil
  • 2 blocks of medium egg noodles


  1. Put on a pan of water to boil for the egg noodles.
  2. Add all the ingredients to a wok and heat over a medium heat.
  3. Stir fry the vegetables until the water has started boiling.
  4. Add the noodles to the water and turn the heat up under the wok.
  5. Cook the noodles according to the instructions on the pack, continuing to stir the peas and courgettes so they brown evenly.
  6. Drain the noodles and add to the wok once they're done.
  7. Mix well and then serve.

Serves 2.

No comments:

Post a Comment