Summer Market Stir Fry with Watermelon Chestnuts

This is a fast, refreshing recipe that will utilise your watermelon chestnuts and the summer seasonal market harvest.

Ingredients 

• 1 tbs peanut oil
• 1 onion
• 1 packet of Asian wheat noodles
• 2 1/2 tbs light soy sauce
• 2 1/2 tbs vegetable stock
• 1 tsp freshly minced garlic
• 1 tsp freshly minced ginger
• 1 cup snow peas
• 1/2 cup bean sprouts
• 1/2 cup watermelon rind, chopped into bite sized pieces
• 1 1/2 tsp sesame oil
• 1 capsicum, julienned (to serve)
• 1/2 cucumber, julienned (to serve)
• 1/2 cup watermelon, chopped into bite sized pieces (to serve)
• Fresh coriander (to serve)

Method

1. Following packet instructions for cooking noodles. Rinse under cold running water. Drain, set aside.
2. In a wok or large saucepan on medium-high heat, add the peanut oil and onion, cook for 2 minutes or until golden.
3. Add the garlic, ginger and snow peas, cooking for 1 minute or until aromatic. Add the bean sprouts, soy sauce and stock. Toss to combine.
   Remove from heat and stir in the sesame oil, coriander and all remaining ingredients.

Tips

• Stock can be substituted with water.
• Any left over coriander can be easily dried on a window sill in full sun then stored for longer in a jar. Ensure herbs are completely dry before storing, and add some rice grains to the bottom of your jar to prevent moisture from growing.

Recipe by Jessie at Leftover Lovers.