Ingredients
2 tbsp olive oil
6 long stemmed broccoli florets
4 spring onions, chopped
½ mango, peeled and sliced
110g/4oz egg noodles, cooked according to packet instructions
¼ scotch bonnet chilli, finely chopped
2 tbsp fresh chopped herbs
1 tbsp olive oil
Method
1. Heat two tablespoons of olive oil in a large non-stick frying pan. Add the broccoli florets and sauté for 3-4 minutes, to soften.
2. Add the spring onions and sauté for a further 1-2 minutes.
3. Stir in the mango slices and then add the cooked noodles.
4. Stir in the chilli and continue to stir-fry for a further 3-4 minutes.
5. Finally add the herbs with a tablespoon of olive oil. Heat for another minute and transfer to a serving plate to serve.
