HAPPY 1st AUGUST!
I can’t believe its already August! The summer holidays are getting shorter and results day is drawing nearer…
One dish that boosted my energy during exam season was this quick and easy veggie stir fry. Simple and beautiful, just like Ludovico Einaudi’s music, which also kept me going through my exams! (my personal favourite of his is Divenire)
This recipe is so versatile as you can use whatever veggies you have on hand and change up the type of noodles or even swap them for rice. You could also add in Quorn chicken pieces or fried tofu, which tastes good too! This recipe has a variety of textures meaning no sides are necessary: soft noodles and al dente (with bite) vegetables with a little crunch from the sesame seeds and cashews. It is also healthy and filling which is good for hungry students!
The first step is to prep your veggies by washing and chopping them.
I used spring onion, baby corn, carrots, sugarsnap peas, red pepper and romanesco, which is a very interesting vegetable I discovered in Lidl. I thought it was a broccoli-cauliflower hybrid, but it turns out this beauty is a flower bud from the same family as broccoli, cauliflower, brussels sprouts and cabbage.
This vegetable is an example of the Fibonacci sequence in nature – the romanesco head is composed of smaller heads, which are composed of even smaller heads, and so on. How cool is that? Aside from the fascinating appearance of romanesco, the taste is similar to cauliflower. So basically, it’s cauliflower’s cooler, prettier cousin 🙂
Once you have prepped your veggies, bring some water to the boil for the noodles. I used vermicelli which is like skinny spaghetti:
Boil the pasta in a medium-sized pan according to packet instructions. Meanwhile, in a frying pan or wok, heat 1 tablespoon of oil. Add the veggies and saute over medium-high heat until al dente. This means the veg is cooked but still has a bit of bite, as no one likes soggy veg!
Next, bring the heat down low and add the sauce ingredients. My method is to just add all the sauce ingredients into the pan and mix together rather than preparing the sauce in a separate bowl which wastes dishes. It’s not lazy, it’s efficient! Okay maybe a bit lazy…
The sauce is made of: soy sauce, rice vinegar, and ketchup in the ratio 4:1:2 seasoned with garlic powder, chilli flakes, salt + pepper. You can find the exact quantities in the full recipe below.
Add in the sesame seeds and stir through. Drain the noodles, keeping behind a little water to thin the sauce if desired. Add the noodles to the pan.
Now just toss everything together ensuring the noodles are well coated in those delicious flavours. Mmmm…
Pile into a serving bowl, top with some crunchy roasted cashews and enjoy your quick and healthy stir fry!
Veggie Stir Fry
Time: 10 minutes
You will need:
- 1 tablespoon Sunflower Oil
- About 2 cups of washed, chopped Vegetables of choice (I used 1/3 Red Pepper, 1 small Carrot, 2 Spring Onions, 3 Baby Corn Cobs, about 10 Sugar Snap Peas, and a large chunk of Romanesco)
- 100 grams Noodles of chosen variety (I used vermicelli)
- 1 tablespoon Sesame Seeds
- A handful of roasted Cashews
For the sauce:
- 2 teaspoons Soy Sauce
- 1 teaspoon Ketchup
- 1/2 teaspoon Rice Vinegar
- A generous pinch of: Garlic Powder, Chilli Flakes, Salt + Pepper
- In a medium sized pan, boil the noodles in about 2 cups of water.
- Heat the oil in a wok or frying pan. Saute the vegetable over medium-high heat until al dente.
- Add all the sauce ingredients to the cooked vegetables and toss well. Stir the sesame seeds through.
- Drain the noodles, reserving a little water to create a thinner sauce if desired. Add the noodles to the pan and toss well
- Serve your stir fry in a bowl and sprinkle the cashews on top.
Leftovers can be stored in the fridge for 2-3 days and reheated in the microwave for 1 minute.