Spicy Vegetable Stir Fry
This stir fry is loaded with flavour and is only made with very simple ingredients. The kind of ingredients you have laying in the fridge when there's no food. It's the perfect recipe for those seeking a quick and easy take out styled meal.
Servings 3 People
Calories 290kcal
Ingredients
- 3 Nests Egg Noodles/Udon
- 1 Bell Pepper
- 1/2 Onion
- 2 Stalks Spring Onion Optional/Topping
- 112 g Broccoli ½ head of broccoli
- 2 Carrots
- 4 Garlic Cloves
- 3 Chilis
- 1 tsp Ginger Powder
- 1 tbs Sesame Oil
- 4 tbs Soy Sauce
Instructions
- Begin by slicing the bell pepper,onions, carrots and garlic. Set aside.
- Chop the broccoli into smaller pieces (still keeping the broccoli heads). Chop up the chililles and divide into two. Set aside.
- In a pot add the water over a medium heat. Add the egg noodles only when the water is boiling. Cook for 3-4 min then drain and rinse with cold water til the noodles are completely cool. Set aside.
- In a small bowl, add the sesame oil, soy sauce, garlic, ginger powder,honey and ½ chilies. Mix until combined.
- In a wok/pan, over a high heat, drizzle a bit of sesame oil (about a tsp). When the wok/pan is hot add the bell pepper,onions, carrots and garlic. Fry until onions are translucent then add the noodles and the soy marinade. Fry for about 2-3 min.
- Enjoy your Spicy Vegetable Stir Fry!
Notes
- Ensure the noodles are fully drained to avoid the noodles sticking to the wok/pan
- I sprinkle some black pepper after the noodles have been fried
- If you prefer your vegetables completely soft then fry the vegetables for 2-3 minutes longer.