Super quick vegetable stir fry
This is a great back up meal, as you can use whichever vegetables you have in and need to use up – easy to adapt to taste and also good with frozen veg. You can’t go wrong!
Super quick vegetable stir fry
By Published: April 24, 2013
- Makes: 2 Servings
- Prep: 5 mins
- Cook: 10 mins
- Ready In: 15 mins
This is a great back up meal, as you can use whichever vegetables you have in and need to use up - easy to adapt to taste and also good with frozen veg. You can't go wrong!
Ingredients
- 160 grams Dried Egg Noodles
- 1 dash Oil
- 1 small Onion chopped
- 1 clove Garlic finely chopped
- 1 inch piece Ginger finely chopped
- 2 Carrots peeled and sliced into thin strips
- 1 handful Baby Corn whole, or chopped in half
- 1 handful Mange Touts or similar
- 1 handful Mushrooms sliced, or any other veg
- 1 tbsp Soy Sauce
- 1 splash Chinese Cooking Wine
- 100 ml Water
Instructions
- In a wok, heat your oil, then add the onion, garlic and ginger and cook for a minute - now add the other veg and cook in a medium to high heat for a few minutes. Meanwhile start to cook the noodles - usually this will only take 3-5 mins.
- Add the sauces and water to the vegetable mix and allow to cook for a further few minutes. once the noodles are cooked, drain and add to the veg - mix well - serve immediately. Really healthy and filling.
0