Vegetable stir-fry with noodles

Ingredients

• 62.5g dry noodles (1 block)
• Carrot (80g)
• Cabbage (80g)
• Red onion (40g)
• White onion (40g)
• Red pepper (80g)
• Mushrooms (80g)
• Stir-fry sauce (50g)

Method

1. Chop all the vegetables. (The carrots should be chopped into matchstick-sized pieces, other vegetables into larger chunks.)
2. Spray oil around a wok and put over a high heat.
3. Stir-fry the vegetables until cooked but still slightly crunchy.
4. While the vegetables are cooking, put the noodles on to boil, according to packet instructions.
5. Turn the heat to low. Add the stir fry sauce to the vegetables and heat through.
6. (Optionally) add 100g prawns and heat through.
7. Drain the noodles, and serve.

Nutritional information

Without prawns:

With prawns: