Basic vegetable stir fry

You’ll need:

A large wok

A wooden spatula for stirring

A pan of boiling water for cooking the noodles

And the following ingredients:

soy sauce

a block of tofu or seitan, chopped into 1 inch pieces, marinated overnight in soy sauce, grated garlic, grated ginger, chopped chilli, a squeeze of lemon juice, salt.

2 spring onions, chopped

1 green pepper

1 red pepper

1 carrot, sliced into thin slices

a handful of mushrooms, cut in half

a handful each of mange tout peas, chopped brocolli, and baby sweetcorn

Some thick rice noodles

mashed garlic, grated ginger, chopped chilli, a squeeze of lemon juice, a teaspoon of sesame oil.

Preparation:

Cook the noodles in lightly salted water. When they’re cooked, drain them and set them aside for later.

Add 2 tablespoons of sunflower oil to the wok.

Switch the heat on, heat the wok until the oil is damn hot.

Stir-fry the tofu or seitan for about 3 minutes or until lightly browned.

Before you add the vegetables, add the mashed garlic, grated ginger, chopped chilli, lemon juice, sesame oil.

Add the vegetables and stir-fry another 5 minutes or until the broccoli is nearly cooked.

Add the noodles and cook for 1 more minute, then serve.

Yom yom. Nom nom

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