Veg up noodles
Adding plenty of different coloured vegetables to your favourite meals will help you eat a wide range of nutrients that help you grow and stay healthy.
100g Soba, egg or Udon noodles
2 Tbsp canola oil
1 onion, diced
2 cloves garlic, finely chopped
2 tsp grated fresh ginger
200g firm tofu, sliced into cubes (optional)
½ red capsicum, deseeded, sliced
½ yellow capsicum, deseeded, sliced
1 cup chopped broccoli or cauliflower
1 cup sliced green beans
2 Tbsp soy sauce
2 Tbsp lemon juice
¼-½ cup roughly chopped coriander
Cook noodles following packet instructions, drain and reserve.
Heat oil in a wok or large frying pan over low heat, add onion and stir fry until softened.
Add garlic and ginger and cook for 2-3 minutes.
Add tofu, if using, and stir fry over medium heat until tofu begins to brown.
Add capsicum, broccoli, green beans, cooked noodles, soy sauce and lemon juice. Stir fry for 2-3 minutes.
Spoon into four bowls, garnish with coriander and serve.