This recipe is fairly quick and simple, it does require a bit of veg preparation which probably takes the most time. It’s also somewhat healthy and great for a satiate, nutritious lunch. Vegetable stir-fry’s are a great way to get your 5 a day, especially when you use a range of different, colourful vegetables. I’ve posted a couple of stir fry recipes before but I think this is my favourite so far, the taste is amazing and I think I’ve got the combination of ingredients just right.
Stir-frying is a great, quick cooking method, perfect for any night of the week and if you love a takeaway stir fry, this would be a nice, healthy alternative. Another bonus is you can customise this recipe with whatever vegetables you have in your fridge. I’ve used 2 types of cabbage which are both fairly inexpensive and high sources of vitamin C and K, aiding in healthy cells and helping the body to heal.
Recipe: Veggie noodles stir-fry (serves 2)
Handful of broccoli
1 heaped tbsp of sweetcorn
1 heaped tbsp of peas
1 tsp, oil for frying
1/2 carrot, finely sliced
1 garlic clove, crushed
30g red cabbage, finely sliced
1 leaf savoy cabbage, finely sliced
Egg noodles, 1 portion
1 tsp brown sugar
1 tbsp oil
2 tbsp soy sauce
1/4 tsp chilli flakes
1/3 tsp ginger powder
Pinch of salt
Sprinkle of nuts, crushed
Firstly, prepare all of the ingredients and set aside.
Bring a small pan of water to boil and add the broccoli, sweetcorn and peas for 3 minutes.
In the meantime, bring a pot of water to boil for the noodles and cook according to the packet.
Drain the water from the vegetables and noodles once cooked.
Heat 1 tsp of oil in a frying pan on a medium heat, once hot add the garlic, cabbages and carrot. Cook for 3-4 minutes.
In the meantime mix the sugar, oil, soy sauce, chilli, ginger, salt and water together in a bowl and add to the pan, stirring well.
Add the noodles to the pan and cook for a further 3 minutes until most of the liquid is dissolved.
Portion the stir fry into 2 bowl and sprinkle with crushed nuts before serving.
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.
Good afternoon everyone, I hope you’ve had a good day. It’s been really rainy recently and today was no exception. The recipes I’m sharing below are two very different things I thought would taste great together, the rosti is a potato based item which I didn’t really enjoy because of the soft consistency and eggy texture. The noodles were pretty simple and tasty even though they look quite plain. Also, I’m not the biggest fan of vegetables and when I made the noodles I think one or two ingredients were missing off the list but I’ll still include them in the recipe.
Sweet Potato Rosti (serves 2)
225g sweet potato – peeled and grated
2 tsp oil
2 spring onions – finely sliced
Pinch of salt and pepper
Preheat the oven to gas mark 6. Wash, grate and squeeze the juice from the potatoes.
Mix all of the ingredients together in a bowl and season with a little salt and pepper.
Mould into 4 circle shapes, place on a baking tray and cook in the oven for 30-40 minutes until the edges are slightly golden.
Stir Fried Noodles (serves 2)
150g egg noodles
1 tbsp oil
2 1/2 cm piece of fresh ginger – grated
2 garlic cloves – crushed
1/2 a carrot – cut into matchsticks
1/4 yellow pepper – thinly sliced
Handful of frozen peas
1 spring onion – finely sliced
2 tsp soy sauce
1 tsp white wine vinegar
Cook the noodles according to the packet and in the meantime, prepare all of the vegetables.
Heat the oil in a pan/wok and stir in the ginger and garlic. Then add the mangetout, peas, carrot, pepper on a medium heat for 5 minutes.
Once the noodles are cooked add the the pan/wok combining everything together then mix in the soy sauce and white wine vinegar.
Serve between two plates and sprinkle the spring onions on top.