200g X Broccoli (chopped)

130g X Baby sweetcorn (chopped)

400g Tin chickpeas (drained)

2 X Roasted red pepper (sliced)

250g X Spirulized courgette

225g Tin bamboo shoots (drained and washed)

4 X Garlic cloves (sliced)

1 X Chilli (sliced)

Rice noodles (as much or little as required)

Brown sugar

Sesame seeds

Soy sauce

Rice wine

Peanut oil


Instructions (per portion)


Put your desired amount of rice noodles in a pan, cover with boiling water around 1 cm above the noodles. Put a lid over the top and place to the side. Heat your wok with a good drizzle of peanut oil until its just about to start smoking. Add the garlic, chickpeas, broccoli and bamboo shoots and stir with a chop stick for a few minutes before adding the courgette, chilli and baby sweetcorn. Cook for another few minutes until the broccoli has softened but still has a firmness to it. Drain the noodles and add to the stir fry, they should be almost soft by now. Now its all about flavour. Add your desired amount of sugar, soy sauce and rice wine. I used 4 loose tbsp's rice wine, the same for soy sauce and 1 tbsp brown sugar. Let the flavours cook out for a minute and serve with extra sliced chilli and sesame seeds as garnish.


Remember with this recipe its all about preference so taste as you cook.

Enjoy x

This recipe has kindly been submitted by Matt Jacobs,

a vegan chef in East Yorkshire.

For more info on his work,

see click on the link below:


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