Easy stir fry noodles

Serves two to four people

Learn the essentials of a nutritious and easy stir fry dish and you will be able to personalise to your tastebuds.

Stir fry basics

1 teaspoon of crushed garlic

1 teaspoon of crushed ginger

2 teaspoons of red curry paste

3 tablespoons of soy sauce

Ingredients list

Choose your vegetables

Portion suggestions.

½ Capsicum

½ Onion

1 stem Spring onion

Chilli (depending on how much spice you like, add accordingly)

Greens ( four leaves bok choy, pak choi (four leaves), or silverbeet ( one leaf))

6 florets of broccoli

6 broccolini stems

1 handful of green beans

1 carrots

6 florets of cauliflower

Recommendation: Include a green and a type of onion (brown, red or spring). You probably want to have at least 3 vegetables in your stir fry.

Choose your noodle (pick one)

Pad Thai rice noodles

Singapore

Hokkien

Choose your approximately 500g of meat (pick one)

Chicken

Lamb

Beef

Pork

Turkey

Choose additional seasonings and herbs

Lemongrass (stem or crushed)

Chill

Lime wedge

Crushed peanuts, cashews or almonds

Fresh coriander (cilantro) leaves

Method

You can cook this dish in a wok or a normal pan that's not too shallow. Heat your wok or saucepan on medium to medium high heat.

Add a teaspoon of crushed garlic and a teaspoon of crushed ginger to your wok. You may want to add crushed or stem lemongrass to this stage

Add your chicken and finely chopped onion (not spring onion) to your wok.

With your washed and chopped vegetables such as carrots, broccoli, broccolini, beans or cauliflower and either steam or boil for 15 or so minutes.

Once the chicken is no longer raw, you can add vegetables such as capsiscum, sping onoins and chilli to the wok. You can also add two teaspoons of red curry paste and three teaspoons of soy sauce at this stage. I prefer sweet soy sauce to regular for its consistency and saltiness.

Either in a hot water proof bowl or in a saucepan add your noodles and boiling water with enough water to cover the noodles. Once they are cooked and softened, drain with a colindor.

Add your steamed vegetables to the wok and stir them through. Add more soy sauce or red curry paste where you feel fits. Be encouraged to taste your stir fry to see test your flavours. You probably want to keep these in together for two to three minutes before continuing to the next step.

The greens such as bok choi or silverbeet are the last thing you want to add to the wok. We do this to keep your greens crunchy and fresh whilst warming them up.

Add the noodles to the bottom of the serving bowls. Then continue to add the rest of the stir fry ingredients to your bowl. Top off the dish with your choice of garnishes such as crushed nuts, lime wedge, slices of chilli or fresh coriander leaves.

Enjoy.

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About the writer

Laura wakes up feeling like she should have been French. She loves food, wine and creative feats like writing and fashion illustrating. She’s also a sucker for the colour grey (or should I say gris).

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