Wok Vegetable Pasta

Ingredients

• 225g thin ribbon or tagliatelle pasta
• 1 vegetable stock cube
• 225g broccoli florets
• 1 red onion, sliced
• 2 garlic cloves, crushed
• 1 red pepper, deseeded and sliced
• 100g sugar snap peas
• 100g chestnut mushrooms
• 1 tbsp sweet chilli sauce
• 1 tbsp Kikkoman soy sauce
• chopped fresh chives, to serve

Cooking Instructions

1. Cook the pasta in a pan of boiling water containing the stock cube. Just before the pasta is cooked, add the broccoli florets to blanch them, then drain the pasta and broccoli in a colander and rinse with boiling water from a kettle.
2. Preheat a non-stick wok and dry-fry the onion and garlic until soft. Add the remaining vegetables and toss well, then add the drained pasta and broccoli and the chilli sauce and soy sauce. Mix together thoroughly, using two spoons, and serve.
3. Serve with a simple green salad and garnish with some chopped chives.

Tips

For a wheat-free option, use rice noodles instead of pasta.