Do you have a fridge full of ready to eat vegetables? If so, this is the perfect recipe to to save these going to waste – full of flavour and perfect for a quick mid week dinner!
Serves
6
Ingredients
- 1 carrot
- 1 zucchini
- 1/4 broccoli
- 1/4 cauliflower
- 2 spring onions
- 1/2 capsicum
- 1 tin corn
- 1/2 butternut pumpkin
- 1 cup snow peas/ beans
- 4 cloves garlic
- 1 onion
- 1 tbsp grated fresh ginger
- 1 packet of rice noodles
- 1/4 cup soy sauce
- 2 tbsp sesame oil
- 3 tbsp oyster sauce
- Chili jam (on the side to taste)
Method
Pre heat oven to 180 degrees celsius.
Cut all vegetables to bite sized pieces. Put the pumpkin on a baking tray and cook in the oven for approximately 30 minutes.
In a pan, sauté onion, garlic and ginger in the sesame oil for 2 minutes until fragrant and softened. Add all other vegetables and stir fry until still crisp but softened (I like to add a little water at the start of cooking to give the veggies a helping hand).
Pour in soy and oyster sauce and leave to simmer for another couple of minutes.
Cook the rice noodles as per the packet directions, drain and add vegetable mix. Combine well – if more sauce is required, add this to the noodle mix.
Serve with roasted pumpkin for a delicious lunch or dinner.
Note
Most vegetables can be used in this recipe – whatever is in your fridge will work perfectly!
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Sparkling Eats 
looks delicious!