• Sweet Potato, Baby Corn And Noodle Stir-Fry
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Sweet Potato, Baby Corn And Noodle Stir-Fry

Sweet Potato, Baby Corn And Noodle Stir-Fry

  1. 150 g Sweet Potato
  2. 1 Each Spears Baby Corn
  3. 1 tbsp Soy Sauce - PANTRY ITEM
  4. 20 g Snow Peas
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 1 Each Red Chilli
  7. 1 Each Red Capsicum
  8. 0 Each Lime Or Lemon
  9. 1 tsp Honey
  10. 1 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 50 g Egg Noodles
  1. 300 g Sweet Potato
  2. 2 Each Spears Baby Corn
  3. 2 tbsp Soy Sauce - PANTRY ITEM
  4. 40 g Snow Peas
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 1 Each Red Chilli
  7. 1 Each Red Capsicum
  8. 1 Each Lime Or Lemon
  9. 2 tsp Honey
  10. 1 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 100 g Egg Noodles
  1. 450 g Sweet Potato
  2. 3 Each Spears Baby Corn
  3. 3 tbsp Soy Sauce - PANTRY ITEM
  4. 60 g Snow Peas
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 2 Each Red Chilli
  7. 2 Each Red Capsicum
  8. 1 Each Lime Or Lemon
  9. 3 tsp Honey
  10. 2 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 150 g Egg Noodles
  1. 600 g Sweet Potato
  2. 4 Each Spears Baby Corn
  3. 4 tbsp Soy Sauce - PANTRY ITEM
  4. 80 g Snow Peas
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 2 Each Red Chilli
  7. 2 Each Red Capsicum
  8. 1 Each Lime Or Lemon
  9. 4 tsp Honey
  10. 2 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 200 g Egg Noodles
  1. 900 g Sweet Potato
  2. 6 Each Spears Baby Corn
  3. 6 tbsp Soy Sauce - PANTRY ITEM
  4. 120 g Snow Peas
  5. 0 Salt And Pepper - PANTRY ITEM
  6. 3 Each Red Chilli
  7. 3 Each Red Capsicum
  8. 2 Each Lime Or Lemon
  9. 6 tsp Honey
  10. 3 Clove Garlic
  11. 0 Extra Virgin Olive Oil - PANTRY ITEM
  12. 300 g Egg Noodles

Prep:

  1. Pre-heat oven to 180°c.
  2. Rinse and halve baby corn lengthways.
  3. Peel and cut sweet potato into 1cm pieces.
  4. Rinse red capsicum and cut into thin strips.
  5. Put a saucepan of water on to boil.
  6. Rinse, trim and halve snow peas.
  7. Cut the lime/lemon into wedges.
  8. Peel and crush garlic.
  9. Finely chop chilli.

Method:

  1. Meanwhile, cook the noodles in boiling water for 2-3 minutes. Drain well and cover to keep warm.
  2. In a roasting pan, combine the sweet potato with olive oil then season with salt and pepper. Bake the potatoes for about 20 minutes, until browned and tender.
  3. Mix together the soy sauce and honey (or brown sugar).
  4. Add the cooked noodles to the wok and stir through. Season with a little more soy sauce (optional) and serve with lime/lemon wedges.
  5. Heat oil in a wok over high heat. Add garlic, chilli, capsicum and corn. Stir-fry for 2 to 3 minutes or until just tender. Add the sweet potato, snow peas and sauce. Stir-fry for another 1 to 2 minutes, until the snow peas are just tender and the sauce is hot.
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