Vegetable Stir-Fry
The trick with a stir-fry is to have all your ingredients prepped and ready to go before you start cooking since it comes together so quickly.
5 people
20 minutes
30 minutes
Ingredients
- 150 g Egg Noodles or noodles of your choice
- 2 cloves Garlic finely sliced
- 75 g Green Beans
- 1 - Green Pepper finely sliced
- 1 head Pak Choi finely sliced
- 1 - Red Pepper finely sliced
- 1 - SuperValu Carrot or small sweet potato, peeled and finely sliced
- 2 - SuperValu Chillies deseeded and finely sliced (optional)
- 1 stick SuperValu Fresh Ginger (approx. thumb-sized) peeled and finely grated
- 4 - SuperValu Scallions finely sliced, to garnish
- 1 - SuperValu Shallots finely sliced
- 75 g SuperValu Sugar Snap Peas or mangetout
- 1 tbsp Vegetable Oil
- 1 - Yellow Pepper finely sliced
For the Stir Fry Sauce
-
2
tsp
Cider Vinegar
or rice wine vinegar
-
2
tbsp
Oyster Sauce
-
1
tsp
Sesame Oil
-
4
tsp
Soy Sauce
-
2
tbsp
Sweet Chilli Sauce
-
4
tsp
Tomato Ketchup
Method
* This recipe will serve 4 - 6 people
- First cook the noodles according to the packet instructions, then drain and set aside.
- To make the stir fry sauce, whisk all the ingredients together in a jug and check the seasoning.
- Heat the oil in a wok, deep frying pan or non-stick pot until it's almost smoking. Throw in the carrot or sweet potato and keep it moving around the pan for 90 seconds. Add the peppers and cook for 2 to 3 minutes, then add the pak choi, green beans and sugar snap peas and cook for 1 minute more. Add the shallot, garlic, chillies, if using, and the ginger and cook for 1 minute, stirring constantly so that nothing sticks. Pour in the sauce, then add the cooked noodles and toss everything together until well combined.
- Divide the stir-fry between your serving plates and garnish with the spring onions.
Tip: This dish is a perfect accompaniment to yakitori chicken - check out the recipe on the SuperValu website.
