I made this stir fry after work, it was delicious and quick to prepare. Something super healthy, with lots of vegetables and it was easy to make with minimal effort. I actually planned to eat something else completely different for my dinner and it probably wouldn’t have been as healthy so this was a great choice, filled with one of my favourite vegetables broccoli as well as red cabbage, peas, carrot and sweetcorn. A perfect way to include some of your 5 a day in one meal and support your body with a range of vitamins and minerals.
Recipe: Quick stir fry noodles (serves 1)
1 portion egg noodles
Handful of broccoli, cut into smaller florets
50g red cabbage, finely sliced
1/2 carrot stick, grated
2 tbsp sweetcorn
1 tbsp peas
1/4 vegetable stock cube
1 tsp tomato puree
1 tbsp soy sauce
1/3 tsp brown sugar
Sprinkle of chilli flakes
1 tbsp oil, for frying
Prepare all of the vegetables and set them aside. Bring water to boil in a pot, cook the broccoli for 3 minutes and set aside.
Next, cook the egg noodles in the same pot according to the packet instructions, for the last 3 minutes add the peas and sweetcorn if frozen. Drain off the water and set aside.
Heat the oil in a frying pan, add the carrot, broccoli and red cabbage giving it a good mix. Boil water in a kettle, pour 100ml into a mug and stir in the vegetable stock cube and tomato puree.
Add the noodles, sweetcorn and peas to the pan. Pour in the veg stock mixture, soy sauce, sugar and chilli flakes.
Cover with a lid for 3-5 minutes depending on how soft you want your vegetables to be.
Today, I’m sharing a common favourite takeaway meal loved by so many people in the UK. The stir frying technique originates from Chinese, where meals are cooked in a wok using a little oil. I don’t order takeaway food so often but the last time I ate stir fry noodles from a takeaway, they were so greasy and I didn’t enjoy it that much. My version is so much more healthy and you can get the pleasure of making it yourself.
Here I am sharing a recipe that I have created from searching online and the flavours all go together so well and it tastes amazing, with the tanginess from the vinegar and sweetness from the sugar. I’ve also added some of my favourite vegetables like broccoli and carrot for that extra nutritious crunch. Also, I made this meal for myself, but if you are making it for more people you can easily double the ingredients or tailor it to your preferences.
Recipe: Stir Fry Noodles with Chicken (serves 1)
1 tbsp oil
4 small chicken fillets
Chunk of broccoli – cut into smaller florets
70g egg noodles
1 garlic clove – crushed
2 inch of spring onion – finely sliced
2 tbsp soy sauce
10ml white wine vinegar
1/2 tsp brown sugar
Sprinkle of chilli and salt
2 bunches of kale
1 inch carrot – cut into sticks
1 tsp tomato ketchup
Set the oven to gas mark 6 and heat some oil in a pan.
Fry the chicken in a little oil for a few minutes each side and place in the oven along with the broccoli for 15-20 minutes until fully cooked.
In the meantime, cook the noodle according to the packet, drain and set aside.
Then fry the garlic for 3 minutes, add the soy sauce, white wine vinegar, sugar, chilli and salt. Mix in the water leave to reduce for 5 minutes.
Next add the noodles, kale, spring onion and carrots to the pan and stir together, making sure everything absorbs the flavours in the pan.
Once the broccoli and chicken are cooked add them both to the pan and mix together and serve.