Asparagus, snap peas, green onions, edamame, spinach, and cilantro make this vegetarian noodle stir-fry plenty green and powerfully healthy.

Ingredients

　　2 tablespoons peanut oil

　　1 tablespoon finely shredded ginger

　　2 cloves garlic, thinly sliced

　　2 bunches asparagus, sliced

　　2 green onions (scallions), sliced

　　7oz (200g) sugar snap peas, trimmed and halved

　　2 tablespoons chilli bean paste

　　2 tablespoons light soy sauce

　　2 teaspoons water

　　1 cup (140g) shelled edamame

　　7oz (200g) enoki mushrooms

　　9 ounces (250g) mature spinach, trimmed

　　8.8oz (250g) thin brown rice noodles, cooked and drained

　　Thinly sliced small red chile or store-bought Asian chilli jam, to serve

　　Cilantro leaves, to serve

　　Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1–2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.

　　From Life in Balance: A Fresher Approach to Eating © 2016 by Donna Hay. Reprinted with permission by HarperCollins Publishers.Buy the full book from HarperCollins or from Amazon.