Veggie Noodles

• 150 g flat rice noodles
• 6 tablespoons soy sauce
• 5 tablespoons orange juice
• 12 teaspoon finely grated orange zest
• 1 teaspoon sugar
• 12 teaspoon cornflour
• 1 tablespoon sunflower oil
• 12 tablespoon grated fresh ginger
• 2 garlic cloves, finely chopped
• 2 tablespoons dry sherry
• 2 red peppers, seeded and sliced
• 2 carrots, finely sliced
• 2 courgettes, cut into fine strips
• 100 g snow peas, sliced
• 220 g water chestnuts, sliced
• 1 bunch spring onion, shredded

1. Put the noodles in a large bowl, cover with boiling water for 4 minutes.
2. Drain and quickly rinse with cold water.
3. Meanwhile, mix the soy sauce, orange juice and zest with the sugar and cornflour and set aside.
4. Heat the oil in a wok, add the ginger and garlic and fry for 1 minute.
5. Add the sherry and the peppers and fry for a minute more.
6. Tip in the rest of the vegetables, except the water chestnuts and spring onions, and fry for another 3 minutes.
7. Stir in the water chestnuts and spring onions, keeping a few spring onions for a garnish.
8. Add the sauce and noodles and stir fry until hot.
9. Sprinkle with the remaining spring onions.
10. Serve straight from the wok.

rice noodles, soy sauce, orange juice, orange zest, sugar, cornflour, sunflower oil, ginger, garlic, sherry, red peppers, carrots, courgettes, snow peas, water chestnuts, spring onion

Taken from www.food.com/recipe/veggie-noodles-193828 (may not work)