15-minute Whatever’s-in-the-Pantry Stir-Fry

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:

• olives,
• tofu,
• 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,
• chilli,
• sliced avocado, and
• roughly chopped pickled ginger.

What are your favourite stir-fry additions?

Print Recipe

15-minute Whatever's-in-the-Pantry Stir-Fry

No fuss, wholesome lunch in 15 minutes! No need to plan or draft a shopping list, this tasty stir-fry uses whatever you've got at hand.

Course

Main Dish

Cuisine

Asian

Cook Time

15 minutes

Servings

Ingredients

• 125 g Asian noodles We used Chinese noodles. Feel free to add more, according to your requirements.
• 2 cups boiling water for preparing noodles
• 1 tbsp extra virgin olive oil
• 1/2 tbsp crushed garlic
• 1 tsp minced ginger
• 2 cups assoted mushrooms chopped
• 1/2 green pepper cut into strips
• 1/2 yellow pepper cut into strips
• 1/2 red pepper cut into strips
• 1/4 cup sun-dried tomatoes
• 1/2 cup spring onion chopped
• 3/4 tsp Himalayan salt
• 2 tbsp soy sauce or tamari
• 1/4 tsp ground black pepper

Course Main Dish Cuisine Asian Cook Time 15 minutes Servings Ingredients 125 g Asian noodles We used Chinese noodles. Feel free to add more, according to your requirements. 2 cups boiling water for preparing noodles 1 tbsp extra virgin olive oil 1/2 tbsp crushed garlic 1 tsp minced ginger 2 cups assoted mushrooms chopped 1/2 green pepper cut into strips 1/2 yellow pepper cut into strips 1/2 red pepper cut into strips 1/4 cup sun-dried tomatoes 1/2 cup spring onion chopped 3/4 tsp Himalayan salt 2 tbsp soy sauce or tamari 1/4 tsp ground black pepper

Instructions

1. Boil the noodles with a quater teaspoon of salt. For this recipe we use quick-cooking noodles that require just 5 minutes of boiling.
2. Prepare your vegetables in the interim.
3. When the noodles are ready, strain and set aside.
4. Using the same pan, add the olive oil, garlic and ginger on medium-high heat. After a few seconds, stir and add the vegetables and seasoning.
5. After a few minutes, the vegetables should be ready. Toss in your noodles and stir to combine.
6. Garnish as desired and serve immediately.