Balsamic Stir-fry

Stir-fry and balsamic vinegar may not have the same ethnic background,  but they do make a good combination. And adding a bit of honey brings out the sweetness of the vegetables. You could experiment with all sorts of flavours, until you find your very own favourite. I often use what comes to hand, it could be that new bottle of raspberry & mint vinegar, or it might be a lemon infused olive oil. But today I opted for an old classic of mine; the balsamic vinegar with honey.

Serves 2

150g rice noodles
250g vegetables
1 tablespoon vegetable oil
1 tablespoon balsamic vinegar
2 teaspoons runny honey

Boil your noodles according to the instructions on the packet.

Slice your vegetables lengthways - long strips are easier to get hold of with your chopsticks. You can use any combination of vegetables, stir-fries are a brilliant way to use up those little scraps that you have left over in the fridge and don't quite know what to do with. I usually try to include vegetables of different colours; some green, some yellow and some red, as they all bring with them different vitamins. Good examples are: leek, sugar snap peas, mangetous, baby sweetcorn, red peppers, orange peppers, courgette, onions, carrots, broccoli. Or any other vegetables that take your fancy.

Heat the oil in your wok, and add the vegetables. Some might take a bit longer than the rest, like broccoli, so add them first and give them a minute before adding the rest. Turn down the heat, and keep stirring for a few minutes until the veg are cooked. Add the balsamic vinegar and honey, stir until you have an even coating, and serve with the noodles.