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April 10, 2018

Spicy Noodle Stir Fry

I’m shocked when I see cooked noodles and chopped veg in the M&S ready meals section. I get that no one has time to make a lasagne from scratch these days but some cooked noodles and tender stem broccoli in a plastic box is not a ready ‘meal’. Seriously if you don’t have 3 minutes to cook some noodles and chop a carrot you need to re-evaluate your life – well the evening meal phase of your life anyway.

I generally cook a couple of portions of noodles on Sunday and keep them in the fridge for soups salads and stir fry’s. There’s 3 plastic boxes saved right there! If you don’t use them, you’ve chucked out 60 pence worth of noodles, no big deal.

 

 

Ingredients

  • A portion of cooked noodles dressed in a bit of peanut oil to stop them sticking together
  • Chopped carrot
  • Chopped cabbage
  • Chopped spring onion ( if you come across purple stemmed stuff get that for colour, you can also use red onion )
  • Minced garlic
  • Minced ginger
  • Minced green pepper
  • Soy sauce
  • Peanut oil
  • Runny honey

 

Method

  1. Heat rape or vegetable oil in a wok until it’s hot
  2. Add your carrot and cabbage and stir fry for a couple of minutes
  3. Add your onion garlic ginger and chilli and str fry for a further two minutes
  4. Add a squirt of honey and a few gluggs of soy sauce
  5. Add your noodles and fold in to warm through
  6. Pile into bowls and sprinkle with toasted nuts or black sesame seeds in this case
  7. Eat with chop sticks

Notes

Take care when cooking your noodles. If you overcook them they will stick together in clumps and you’ll get annoyed at yourself for not being brave and taking them out the pan sooner. Black sesame seeds look posh, you can buy them from asian food stores. If you can’t get black, gently toast regular sesame seeds.

Take my advice about cooking noodles on a Sunday.

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