Veggie Noodle Stir-Fry

  • prep time1 min
  • total time 30 min
  • serves

A great way to make sure you’re getting the vitamins and minerals your body needs is to eat the rainbow. Eating a mixture of different colored vegetables, like in this stir-fry, will help you do that. This dish will give you two of your 5-a-day. Of course, feel free to use whatever vegetables you have in the refrigerator – this is a great dish for using up leftovers too!

Jamie Oliver's Food Revolution: Jamie is urging all of us to cook for our lives. This recipe is one of Jamie’s 10 Food Revolution recipes that together can teach us all the skills we need to feed ourselves and our families good, nutritious food for years to come. For all 10 recipes go to jamiesfoodrevolution.org and celebrate the power of fresh, healthy, real food.

8 Ratings
Directions for: Veggie Noodle Stir-Fry

Ingredients

8 ounces thick flat rice noodles (rick sticks) or chow mein-style egg noodles

1 red onion

2 cloves garlic

2 inch piece of fresh root ginger

¼ bunch fresh cilantro

1 small head of broccoli

1 red or yellow bell pepper

12 ounces firm tofu

1 carrot

¾ cup raw cashew nuts

vegetable oil

4 ounces snow peas

4 ounces baby spinach

2 limes

Asian sesame oil

low-salt soy sauce

½ fresh red chile (optional)

Directions

1. Cook the noodles following the package instructions, then drain and refresh in cold water (this stops them from over-cooking) and place to one side.

2. On a cutting board, peel and thinly slice the onion, then peel and finely chop the garlic.

3. Peel the ginger using a teaspoon, then chop into matchsticks. Pick the cilantro leaves and finely chop the stalks.

4. Cut the broccoli florets off the stalk, halve any larger florets, then thinly slice the stalk. Halve the bell pepper, scoop out the seeds and pith with a teaspoon, then slice into strips.

5. Cut the tofu into rough 3⁄4 inch cubes. Using a vegetable peeler, peel the carrot lengthways into long ribbons.

6. Trim and halve the chile lengthways (if using), then run a teaspoon down the cut side to scoop out the seeds and white pith. Thinly slice at an angle, then wash your hands thoroughly.

7. Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly. Tip into a small bowl. Place the wok or pan back on a high heat and drizzle in 1 tablespoon of vegetable oil. Add the red onion, garlic, ginger and cilantro stalks, then fry for 2 minutes, or until lightly golden, stirring regularly.

8. Throw in the broccoli, bell pepper, tofu and snow peas, and fry for 2 minutes, stirring regularly.

9. Stir in the spinach and let it wilt, then add the noodles and carrot ribbons. Toss well for a minute to heat through.

10. Squeeze over the juice from half the lime, add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce, then toss to coat.

11. Sprinkle over the sliced chile (if using), toasted nuts and the reserved cilantro leaves, then serve with lime wedges for squeezing.

Tips and Substitutions

Equipment: Kettle, large bowl, colander or strainer, cutting board, knife, vegetable peeler, wok or large non-stick frying pan, small bowl, wooden spoon, measuring spoons.

See more: Stir-Fry, Vegetables, Vegetarian


https://www.foodnetwork.ca/recipe/veggie-noodle-stir-fry/18411/

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