Here’s my quick and easy go-to stir-fry recipe full of lots of vegetables, colour and flavour. I love how quick and healthy stir-fries are, and every one that I make is always different. Sometimes I like to whip up a satay sauce to drizzle over – I’ll share the recipe for that soon!
This recipe is great for a light lunch or dinner. The citric lime with the sweet peppers and salty soy sauce marry really well then the garlic and ginger introduce themselves shortly after. You can use your favourite vegetables and what’s in season for this recipe.
Find how I make it below to try for yourself, let me know what you think if you make it!
1 teaspoon of sesame oil, 1 chopped garlic clove, a thumb sized piece of fresh ginger chopped into matchsticks, 1 sliced red onion, 1 cup of shredded red cabbage, 1 sliced yellow pepper, 1 carrot peeled into ribbons, half a packet of bean sprouts, your favourite noodles,
For the topping
1 green chilli sliced, 1 lime cut into wedges, a handful of cashew nuts, a handful of seeds, a pinch of chilli flakes, light soy sauce, 1 table spoon of maple syrup
1/ Toast the nuts and seeds in a small pan over a medium heat and set aside.
2/ Heat the oil in a large wok, add the ginger and garlic until soft and aromas are filling the air. Throw in all of your vegetables and stir fry over a medium-high heat. Meanwhile prepare your noodles following the packet instructions.
3/ Fill your bowls with enough noodles then top with a bundle of stir fried vegetables, drizzle over light soy sauce and a teaspoon of maple syrup, squeeze a wedge of lime, sprinkle some chilli flakes, seeds & nuts. Season with freshly ground pepper and finish with a few slices of fresh chilli.