Easy Veggie Stirfry

Two cloves of garlic, grated/crushed
1 inch ginger, peeled and grated
1 red onion, sliced
1 white onion, sliced
3 carrots, julienned
1 red pepper, sliced
1 green pepper, sliced
100g baby corn, cut in half
1 courgette, julienned
4 balls frozen spinach, thawed
2 tbsp sweet chilli sauce
2 tbsp light soy sauce

Noodles to serve

Heat 2 tbsp rapeseed oil in a wok/pan. When hot, add the garlic, ginger and onions and fry for a couple of minutes, stirring to ensure they don't brown.

Add the carrots, peppers and corn. Cook for 5 minutes, stirring. Start boiling the noodles.

Add the courgette and spinach. Cook for 4 minutes, stirring.

Add the sweet chilli sauce and soy sauce. Stir well and cook for another minute or two. Serve over noodles.