6-veg stir fry
This is one of those dishes that anyone can knock up tbh. I know it’s super easy to simply buy a ready-made sauce, pre-shredded veggies and pre-cooked noodles – but we’re gonna take it up a notch. This recipe is still easy, still super fast to make, but the difference is that this one will be tastier, I swear.
What I wanted was to create a quick dinner where you’ll find you have most of the ingredients already stocked at home, then you can always switch out the veg for whatever you’ve got going, or throw in some chicken, prawns or beef for a meatier option. It’s a versatile dish that can be easily adapted.
Did I also mention it’s low cost? I always find that when I cook a stir-fry I don’t miss meat as much, so it’s a great meal to save a bit of money yet still eat something tasty, filling and nutritional.
For more dinner inspo, check out more of my recipes here.
Ingredients
The veggie bit
- 1/4 head of broccoli, florets chopped
- 1/4 sweetheart cabbage, chopped
- 1/4 Savoy cabbage, chopped
- 1/4 pack of trimmed beans, chopped
- 1/4 pack baby corn, chopped
- 2 spring onions, sliced
- 1 red pepper, sliced
- 1 cloves of garlic, sliced
- 10g ginger (small knob), into matchsticks
For the sauce
- 3 tbsp soy sauce
- 2 tbsp peanut butter
- 1 tbsp rice vinegar
- 2 tsp honey
For the noodles
- 3 nests of egg noodles
Method
- Get a pan of water on to boil that is big enough for your noodle nests.
- Cook noodles according to packet instructions.
- Whilst they are on, mix all of your sauce ingredients.
- In a large frying pan or wok on a high heat, add 50ml of water when it’s hot add the garlic and ginger.
- After 30 seconds, add the vegetables except the spring onion. Add more water to help cook the veg quickly. You can add additional veggies here if you have any spare going!
- Once the veggies are tender, add the noodles and give it all a good stir.
- Then toss over the sauce and spring onions.
- Make sure everything is well combined and serve up! Enjoy!