PSB & Carrot Stir Fry

PSB & Carrot Stir Fry

Serves 2.

2oz dried medium egg noodles
1 bunch Red Dog purple sprouting broccoli or raab, chopped into 1″ pieces
1/2 lb. Red Dog carrots, peeled and sliced into thin rounds
2 Tbsp. sunflower oil
1 red chili, deseeded and sliced
1 medium thumb fresh ginger, grated
1 clove garlic, peeled and finely chopped
2 Tbsp. soy sauce
1 Tbsp. sesame oil
2 Tbsp. sesame seeds (optional)

Pour boiling water over the egg noodles and leave them to soak for 4-5 mins until they have softened, then drain them well.

Bring a large pan of water to the boil, add the purple sprouting broccoli and cook for 2 mins to blanch it. Drain and allow the cold water to run through the broccoli to cool it quickly and preserve the color. Drain well.

Heat the sunflower oil in a large frying pan or wok, and add the sliced chili, grated ginger and chopped garlic. Cook for about 1 min, then add the broccoli and carrots to the pan and stir-fry it for 2-4 mins, until just tender. Add the egg noodles to the pan and then stir in the soy sauce, and cook for a further 1-2 mins, until the mixture is hot.

Stir in the sesame oil and sesame seeds and mix them together well. Remove the pan from the heat and serve immediately.