Ingredients:

3 tablespoons vegetable oil

1 garlic clove, peeled and sliced

1 red chile, trimmed, seeded and sliced

1 lemongrass stalk, out leaves removed and sliced

1 red onion, peeled and chopped into 1/2-inch pieces

2 small leeks, cut on the diagonal into 1-inch lengths

12 snow peas

10 baby corn, cut in half lengthwise

1 handful of bean sprouts

4 bok choy, roughly chopped

1/2 teaspoon sugar

2 tablespoons light soy sauce

9 ounces noodles

2 1/2 cups miso soup (see below)

Pinch of salt

 

Directions:

Heat a wok over medium heat for 1 to 2 minutes or until completely hot and almost smoking, then add the vegetable oil. Add the garlic, chile and lemongrass and stir-fry for 30 seconds. Add the onion and leeks and stir-fry for another minute. Add the remaining vegetables and season with salt, sugar and soy sauce. Stir-fry for another 3 minutes until all the vegetables are tender.

 

Cook the noodles in a large pot of boiling water for 2 to 3 minutes or until just tender. Drain thoroughly. Heat the miso soup in another pan. Divide the vegetables and noodles between 2 bowls and ladle the hot miso soup over them.

 

Serves 2