This quick and easy, delicous stir-fry is one of my husband’s favourite meals. We often have it for lunch, or if we’re pressed for time and are not in the mood for cooking, we have it for dinner. It’s a tasty, fool proof meal that comes together with little effort or planning.
No fuss stir-fry
I’ve written a recipe below, but the beauty of this dish is that you can add whatever you’ve got at hand. Simply prepare your noodles as you typically would, and sauté any vegetables that have a high water content and soften easily, with some garlic, ginger and soy sauce or tamari.We often use Chinese noodles from a local store, which require only 5 minutes of cooking, but you may use any kind of noodles you enjoy. One of the great things about Asian noodles is that they absorb flavours more readily than pasta. Combine your noodles and vegetables before serving, garnish, and you’re ready to go!
This dish is lightly seasoned and packed with Asian inspired flavours. The stir-fried vegetables are briefly cooked, which provides varied textures and fresh, natural flavours.
Depending on what we have in the refrigerator, some of our variations include:
- baby spinach,
- zuchinni, or
- mock beef strips.
You may certainly add cabbage, carrots and broccoli if you’d like, but be aware that it will increase the cooking time. I usually reserve that combination for a different kind of stir-fry. Same concept, yet a rather different outcome. If you’re keen to add them into this recipe, you could blanch or steam the veg before adding them to the rest of the dish.
To garnish, we like to use a combination of some of the following:
- nutritional yeast,
- roughly chopped fresh sweet basil,
- sliced avocado, and
- roughly chopped pickled ginger.
What are your favourite stir-fry additions?