A fast and versatile recipe where you can pretty much add/substitute any veg you have to the stir fry and add any protein for a filling meal!
Recipe by Square Food Foundation
INGREDIENTS
250g fine egg noodles
200g mushrooms
2 carrots, peeled and sliced
1 red onion, sliced
1 pepper, cored and sliced
2 tbsp oil (vegetable or sunflower oil)
½ tsp Chinese five-spice powder
1 tsp curry powder
2 garlic cloves, crushed
Large piece of ginger,
peeled and grated2 tbsp soy sauce
2 tsp sesame oil (optional)
1 tsp sesame seeds (optional)
2 spring onions (optional)
METHOD
Step 1
Boil water and fill the pan two thirds full.
Step 2
Once the water is boiling again, add the noodles and cook for 2–3 minutes, stirring every now and then. Once cooked, drain and set aside.
Step 3
Chop the vegetables
Step 4
Place a large frying pan over a high heat and add the oil. When the oil is hot, add the mushrooms, carrots, red onion and pepper, then stir-fry for about 5 minutes until the vegetables are beginning to soften.
Step 5
Sprinkle in the Chinese five-spice powder, curry powder, garlic and ginger. Stir-fry for 2 minutes more.
Step 6
Mix in the cooked noodles along with the soy sauce, sesame oil, sesame seeds and spring onion. Cook for a few minutes until piping hot, then serve.