Ready-in-a-flash veggie and noodle stir fry recipe

You can make this recipe your own with almost any combination of vegetables you have left in the fridge.

Serves: 4

Ingredients

• 3 x 90 g packets of 2-minute noodles
• 2 tablespoons vegetable or sesame oil
• 1 onion, chopped
• 1 tablespoon ginger paste
• 1 tablespoon crushed garlic
• 70 g (1 cup) broccoli florets
• 125 g (1 cup) cauliflower florets
• 2 tablespoons fish sauce
• 3 tablespoons soy sauce
• 100 g (1 cup) sugar snap peas, trimmed
• ½ red capsicum, sliced
• ½ green capsicum, sliced
• 90 g (1 cup) bean sprouts
• ½ cup chopped coriander leaves
• 80 g (½ cup) crushed peanuts

Method

1. Prepping the ingredients is the hardest part of this recipe, so it’s easy from here on in. Cook the noodles according to the packet instructions, then drain and set aside.
2. Heat the oil in a wok or large frying pan over high heat. Add the onion, ginger paste and garlic and stir-fry for about 30 seconds, then add the broccoli and cauliflower and cook for 1–2 minutes.
3. Add the fish sauce and soy sauce, then drop in the noodles and stir well. Add the sugar snap peas and capsicums, flipping the wok if you’re at expert level, otherwise stirring like crazy so the ingredients don’t stick to the base of the pan.
4. Cook for about 2 minutes, until the vegetables are just cooked through but still a little crisp.
5. Transfer the stir-fry to a large serving dish or individual bowls, top with the bean sprouts, coriander leaves and crushed peanuts and don’t forget the chopsticks.

Tips

• You can easily add any protein to this recipe to make it a beef, pork, chicken or tofu stir-fry. If you do add a protein, make sure you cook it off first.

Recipe and images extracted with permission from Dinner Express by George Georgievski, Published by Plum, RRP $26.99, Photography by Nikole Ramsay.