Basic vegetable stir fry
A large wok
A wooden spatula for stirring
A pan of boiling water for cooking the noodles
And the following ingredients:
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.
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