Hey everyone, it is Jim, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, veggie noodle stir-fry. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Veggie Noodle Stir-Fry is one of the most favored of current trending meals on earth. It’s easy, it’s quick, it tastes yummy. It’s appreciated by millions every day. Veggie Noodle Stir-Fry is something that I’ve loved my whole life. They’re fine and they look fantastic.
The sauce is easy to make at home, and you can use any vegetables you have around. Quick, simple, but big on flavours, this is a fantastic midweek dinner that can be enjoyed by the whole family. This Veggie Noodle Stir Fry is a delicious bowl of comfort food, perfect to serve up after a long day at school or work. However feel free to change it up and use whatever veggies you have at home.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook veggie noodle stir-fry using 17 ingredients and 37 steps. Here is how you cook it.
The ingredients needed to make Veggie Noodle Stir-Fry:
- Make ready 200 g (8 oz) thick flat rice noodles or chow mein-style egg noodles
- Make ready 1 red onion
- Make ready 2 cloves garlic
- Make ready 5 cm (2 inch) piece of ginger
- Prepare 1/4-1/2 bunch fresh coriander/cilantro
- Prepare 1 small head of broccoli
- Make ready 1 red or yellow pepper
- Prepare 350 g (12 oz) firm tofu
- Make ready 1 carrot
- Get 1/2 fresh red chilli (Optional)
- Take 100 g (3/4 cup) raw, unsalted cashew nuts
- Make ready Vegetable oil
- Get 100 g (4 oz) snow peas or mangetout
- Get 100 g (4 oz) baby spinach
- Get 2 limes
- Make ready Sesame oil
- Get Low-salt soy sauce
Stir-fry until brightly colored but still slightly crisp. Add sauce to veggies in skillet and give it a stir. Stir the stir fry sauce ingredients together. Cook the noodles until nearly al dente.
Steps to make Veggie Noodle Stir-Fry:
- Cook the noodles according to the packet instructions.
- Then drain and refresh in cold water (this stops them from over-cooking) and place to one side.
- On a chopping board, peel and finely slice the onion.
- Then peel and finely chop the garlic.
- Peel the ginger using a teaspoon…
- Then chop into matchsticks.
- Pick the coriander leaves…
- And finely chop the stalks.
- Cut the broccoli florets off the stalk…
- Halve any larger florets…
- Then thinly slice the stalk.
- Halve the pepper, scoop out the seeds and pith with a teaspoon.
- Then slice into strips.
- Cut the tofu into rough 2cm (3/4 inch) cubes.
- Using a vegetable peeler/speed-peeler, peel the carrot lengthways into long ribbons.
- Trim and halve the chilli lengthways (if using)…
- Then run a teaspoon down the cut side to scoop out the seeds and white pith.
- Finely slice at an angle, then wash your hands thoroughly.
- Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly.
- Tip into a small bowl.
- Place the pan back on a high heat and drizzle in 1 tablespoon of vegetable oil.
- Add the red onion, garlic, ginger and coriander stalks…
- Then fry for 2 minutes, or until lightly golden, stirring regularly.
- Throw in the broccoli, pepper, tofu and snow peas or mangetouts…
- And fry for 2 minutes, stirring regularly.
- Stir in the spinach and allow it to wilt.
- Then add the noodles and carrot ribbons.
- Toss well for a minute to heat through.
- Squeeze over the juice from half the lime.
- Add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce…
- Then toss to coat.
- Sprinkle over the sliced chilli (if using), toasted nuts…
- And the reserved coriander leaves.
- Then serve with lime wedges for squeezing.
Stir the stir fry sauce ingredients together. Cook the noodles until nearly al dente. Cook the chicken (or pork or your protein of choice) in a skillet over medium-high heat. Cook noodles of choice (see notes) in salted water until al dente (do not overcook them). Heat the oil on a high heat in a wok or a large non-stick frying pan.
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