Ginger and Orange Stir-Fry
Nutrition per serving
| Calories | 445 kcal |
| Protein | 9 g |
| Carbs | 84.7 g |
| Fats | 6.6 g |
| Saturated Fat | 4 g |
| Monounsaturated Fat | 1.2 g |
| Polyunsaturated Fat | 0.9 g |
| Sugars | 15.5 g |
| Fiber | 6.9 g |
| Sodium | 1,144 mg |
Ingredients
| Stir-fry Vegetable Mix (frozen) | |
| Garlic | |
| Ginger | |
| Orange Juice | |
| Orange Zest | |
| Seeds, Sesame whole, dried | |
| Green Onions/Spring Onions or Scallions (including tops and bulb) | |
| Soy Sauce | |
| Syrups, maple | |
| Vegetable Oil | |
| Rice Noodles |
1. Heat the oil in a wok over a medium-high heat until hot. Add the onion, garlic and ginger and stir fry for 30 seconds.
2. Add the vegetables and stir fry for 5-8 minutes.
3. If using dry rice noodles: boil the kettle and add the boiling to a small saucepan over a medium heat. Add the rice noodles and boil for 4-5 minutes. Drain.
4. Add the orange juice and zest, soy sauce and maple syrup to the wok. Stir and cook for 1 minute.
5. Add the rice noodles to the wok and combine with the vegetables. Sprinkle the sesame seeds over the top and serve immediately.