The kids decided on which vegetables they wanted in their stir fry and helped me prepare it.  They were delighted with the result and I knew they were getting a very nutritious meal. In this recipe I used the following

 

Broccoli florets

Cauliflower florets

Carrots cut into batons

Baby sweetcorn

Red peppers cut into strips

Grated root ginger

2 cloves garlic crushed

Lemon juice

Fine rice noodles

Marinated tofu (I used Cauldron)

Mung beans

Pumpkin seeds

Tamari sauce (Tamari is wheat free soy sauce)

 

Prepare the rice noodles according to the instructions on the packet.  In a large frying pan or wok, stir fry the broccoli, cauliflower and carrots in a little olive oil for 5 minutes.  Add the peppers, baby sweetcorn and lemon juice.  Stir fry for a few more minutes.  Then add the grated root ginger and garlic with the tamari sauce.  I love Tamari so I use quite a bit.  You may add a little water if it starts to stick.  Add the tofu, rice noodles and stir well together making sure everything is hot throughout.  Add the mung beans and finally the pumpkin seeds for that extra crunch.