Vegetable and Noodle Stir Fry
Serves: 1. Prep 20 mins.
INGREDIENTS:
- 1 person serving of noodles (I use udon noodles for this dish)
- 50 g carrot
- 50g red pepper
- 50g mushroom
- 3 spring onions (white part only)
- 1 pak choy
- 3 tsp. Oil for frying (not olive oil)
- 2 tsp sesame oil
Sauce:
- 3 tsp fish sauce
- 3 tsp mirin
- 2 tsp soy sauce
- 1 tsp lime juice
- 1 tsp garlic paste
- ½ tsp ginger paste
- ½ – 1 tsp chilli paste (according to taste)
METHOD:
- Mix the seven sauce ingredients (I put them in a small lidded container and give the container a good shake).
- If not ‘straight to wok’ noodles, cook the noodles according to instructions, rinse with cold water and leave to drain.
- Cut the carrot and red pepper into thin slices.
- Chop the white part of the spring onions into small chunks.
- Chop the pak choy into small pieces.
- If the mushrooms are large, chop them into smaller pieces.
- Heat the oil for frying in a wok or frying pan, on medium-high heat.
- Add the carrots, spring onions, red pepper and stir-fry for 3-4 minutes.
- Then add the mushrooms to the pan and continue to stir-fry for another 2 minutes.
- Next, add the pak choy and continue to stir-fry everything for another 2 minutes.
- Now, add the sauce to the pan, give the contents a stir as the sauce simmers and coats the vegetables, simmer for 2–3 minutes.
- Now add the noodles to the pan and give the contents a stir so the sauce coats the noodles, then stir-fry for 2–3 minutes.
- Lastly, add the sesame oil to the pan and stir the contents for 1 minute.
- Serve.
