Veggie Noodle Stir-fry

This is a light but really nutritious meal and if you chop all your veggies ahead of time, it takes about 20 minutes to prepare and cook. Plus, it’s so tasty!!

 

Ingredients

  • Tofu, 3 blocks
  • 1 tsp crushed ginger
  • 1 tsp crushed garlic
  • 1 tsp crushed red chilli
  • 1 tsp brown sugar
  • ¼ cup soy sauce
  • 4 cups vegetables of your choice: red onion, red cabbage, white cabbage, carrots, mushrooms, broccoli, cauliflower, green beans, spinach, red and yellow peppers, sugar snap peas, baby corn
  • Himalayan salt
  • Coconut oil, odourless
  • 450g packet of noodles
  • Handful of spring onions
  • Handful of chopped coriander
  • Sesame seeds (optional)
  • Cashew nuts (optional)

 

Method

  1. First prepare the tofu so that it has some time to marinate in the spices. Make a mixture of the ginger, garlic, red chilli, brown sugar and soy sauce. Cube the tofu and mix it into the sauce. Allow to sit while you prepare the rest of the ingredients.
  2. Chop all the veggies - I usually use whatever is available and for this dish I used red onion, red cabbage, carrots, mushrooms, broccoli and cauliflower. The other veggies I mentioned above also add some great flavours, but just use whatever you can find and whatever is in season.
  3. Stir fry each of the veggies separately in a frying pan/wok on a high heat, each time adding a little bit of coconut oil and Himalayan salt. Once it’s cooked, place the veggies aside in a bowl. I fry them separately because each vegetable has its own cooking time and I don’t like the veggies soft - I like a bit of crunch, so if I cook each one separately, it retains its flavour, texture and colour.
  4. Meanwhile, you can put up the noodles to boil with a little bit of rough salt. Cook for 10-15 minutes. It should not be overcooked/mushy.
  5. Lastly, fry the tofu with coconut oil in a pan on medium heat till most of the moisture disappears. Then combine the vegetables, tofu and noodles.
  6. Chop a handful of fresh coriander leaves and toss it in. Some freshly chopped spring onion is also amazing for this dish if you can get some. If you have some frozen, spring onions, you can add it in while the tofu is cooking.
  7. When serving, sprinkle some sesame seeds and chopped cashew nuts on the top.
Main plateJanishthaNoodles, Stir-fry, Vegan, AsianComment