Using Weed & Wonderful Pure Scottish Seaweed Infused Oil as a perfect base with umami flavours of the sea! These noodles are packed with veggies and are so quick and easy to make…
Vegan, Vegetarian, Kosher
Tip: Use egg noodles for a gluten free version
Serves 3-4
Ingredients
- 2-3 tbsp Weed & Wonderful Pure Scottish Seaweed Infused Oil
- 2 spring onions chopped
- 1 tsp chopped ginger
- 1 tsp chopped garlic
- 1 small pack green beans
- 1 large carrot chopped finely
- 1 red pepper chopped
- 3-4 bundles of wholewheat noodles
- Sprinkle chill flakes (optional)
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp rice wine vinegar
Method
- Heat the Weed & Wonderful oil in a large wok and add the spring onion, garlic and ginger. Heat for a couple of mins
- Add the green beans, carrot and pepper and fry for around 3-4 mins
- Meanwhile start to cook your noodles
- Add the chilli flakes, soy sauce, sesame oil and wine vinegar to the wok and heat through until the noodles are cooked
- Add the drained noodles to the wok, toss and then serve in bowl – Enjoy!