Stir fries are such a delicious, light, easy meal. Literally just chuck any vegetables you have in your fridge into a pan with some noodles and there you have a simple, nutritious meal that is perfect for dinner or to have in the fridge ready to pull out when you have no time to cook. This stir fry takes about 40 minutes to cook and is great to take to school/work for lunches as it is packed with vegetables and other yummy stuff that keeps you full and energised for longer!
You will need:
– 1 brown onion
– 3 cloves of garlic
– 4cm bit of ginger
– 4 large carrots
– 1 large red capsicum
– 3 large handfuls of green beans
– 1 head of broccoli
– 1 can of cannellini (or any other beans/legumes)
– vermicelli rice noodles (the thin ones)
– 1 tablespoon of brown sugar
– 3 tablespoons of soy sauce
– 3 tablespoons of vegetable stock
To start, you want to finely dice the brown onion, mince the garlic and finely grate the ginger. Heat some olive oil in a large pan and add the onion, garlic & ginger. Cook on a medium heat until fragrant.
Whilst the onion, garlic and ginger is cooking, chop up the carrot and capsicum into thin strips and chop up the beans and broccoli. Add these veggies to the pan and fry off until softened. Now drain and rinse the cannellini beans and add to the pan and continue to cook over a medium heat.
*Add a touch of water to the pan to steam the vegetables*
In a cup, mix together the soy sauce, vegetable stock and brown sugar. Add half of this mixture to the pan now.
Whilst the vegetables are cooking, put the rice noodles in a bowl and add some boiled water to cook them. Leave for about 5 minutes until softened.
*The measurements for the rice noodles really depends on how much of the vegetables you have so it’s completely up to you on how much you would like*
Once the noodles are softened, add to the pan as well as the rest of the soy sauce mixture. Stir together and then serve!