Japanese-style veggie stir-fry
This bowlful of colour will help to calm things down.
Serves 4 • Ready in 15 mins
1tbsp sunflower oil
2tbsp frozen chopped shallots
2 garlic cloves, crushed
3cm piece fresh ginger, chopped
2 packs baby pak choi, cut in half
250g peanut shoots or bean sprouts
4tbsp Japanese soy sauce
4tbsp rice wine
2tbsp rice vinegar
1tbsp sesame oil
2x300g packs fresh egg noodles
2tbsp sesame seeds
Pickled ginger
