The Perfect Stir-Fry
Total Time
20 minutes
Prep Time
0 seconds
Cook Time
20 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 150g flat rice noodles
- 7 oz chestnut mushrooms
- 7 oz long-stem broccoli
- 1 medium carrot
- 2 red peppers
- ¼ red cabbage
- 3.5 oz spinach
- 1 tablespoon tamari
- 1 tablespoon tahini
- ½ lemons
- tablespoon olive oil
- pinch of sea salt & black pepper
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Preparation
Step 1
Place the noodles into a large bowl and pour over freshly boiled water. Set aside to soak for 5 minutes, then drain. Run the noodles under a cold tap to prevent them from sticking together (some brands may vary in soaking time, so be sure to read the packet instructions).
Step 2
Place a large frying pan or wok over medium–high heat and add a drizzle of olive oil. Add the mushrooms and a sprinkle of salt and pepper; cook, stirring occasionally, for 5–6 minutes until reduced and golden brown. Then add the broccoli, carrot, peppers and red cabbage and cook for a further 3–4 minutes until tender. Add the spinach and cook for a further minute until wilted.
Step 3
While the vegetables are cooking, place the tamari, tahini and lemon juice into a small bowl and whisk to combine.
Step 4
Once the vegetables and noodles are cooked, turn down the heat to low, add the noodles to the pan and pour over the sauce. Toss to combine.
Step 5
If your frying pan cannot comfortably hold everything, you can toss it together in a bowl. Fill a large bowl with hot water, then pour the water away (this is to preheat the bowl), then add the cooked vegetables, noodles and sauce; toss to combine.
Step 6
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