These 25 minute stir fry noodles are easy to make and filled with flavour. This unofficial recipe is ideal for anybody following Slimming World, Weight Watchers or a calorie managed weight-reduction plan.
If you find yourself looking at a fridge stuffed with left over greens and fancy a wholesome, fast and easy meal this one is for you. It solely makes use of two pans, no fancy components and it’s a lot more healthy than a takeaway model. In case you are serious about making a Chinese language fakeaway evening this may be a improbable addition.
That is a type of “all the things however the kitchen sink” sort dishes the place you possibly can throw something in and it nonetheless tastes nice. Immediately I’ve determined to make use of broccoli, pink pepper, carrot and mushrooms. However it might work simply as nicely with peas, cauliflower, beansprouts, spinach, child corn, onion and so forth.. go loopy and check out some new mixtures.
There are three components to this dish.. the noodles, the sauce and the greens. All of which might be customised to go well with you style. For instance for those who love a dish with a little bit of a kick simply improve the chilli powder.
RECIPE TIPS
- For further warmth: Improve the quantity of chilli powder for extra of a kick.
- Scale back the carbs: Attempt swapping the noodles for butternut squash chunks or corguette spaghetti.
- Add protein: Be happy so as to add protein.. you possibly can simply add beef, pork, rooster, quorn or tofu to this dish.
WHY IS THIS THE BEST VEGETABLE STIR FRY?
- Scrumptious
- Stuffed with flavour
- Fast and straightforward to make
- Syn free
- Nice for utilizing leftovers
- Appropriate for reheating
- Slimming World pleasant
IS THIS RECIPE SUITABLE FOR REHEATING?
Preserve any leftovers in an hermetic container for 2 – 3 days. They’re improbable chilly or reheated within the microwave.
This dish is appropriate for freezing, place in an appropriate container and maintain for as much as 2 months. Defrost earlier than reheating.
Stir Fry Vegetable Noodles
- 225g Medium Egg Noodles [Uncooked Weight]
- Frylight/Low Calorie Cooking Spray
- ¼ tsp Floor Dried Ginger
- 3 Garlic Cloves [Crushed]
- 150g Button Mushrooms [Halved]
- 1 Carrot [Finely Sliced or grated]
- 1 Crimson Pepper [De seeded and sliced]
- 1 [Approx 373g] Head of broccoli [Chopped]
- ½ tsp Onion Powder
- ½ tsp Smoked Paprika
- ½ tsp Scorching Chilli Powder
- 150ml Boiling vegetable inventory
- 4 tbsp Darkish Soy Sauce [Light would work okay too]
- 2 tbsp Rice Vinegar
- 2 tbsp Oyster Sauce
- Pinch Salt
- 1 tbsp Granulated Sweetener
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Cook dinner noodles as per instruction, al dente, don’t overcook.
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In the meantime spritz a pan with Frylight and sauté ginger and garlic over a medium warmth for two minutes.
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Add onion powder, smoked paprika, chilli powder and all greens to the pan. Proceed to sauté for five minutes. If the greens begin to burn add a splash of water or vegetable inventory .
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In a bowl add inventory, soy sauce. rice vinegar, oyster sauce, salt and sweetener. Whisk collectively after which add to the pan. Enable to simmer over a medium warmth for two – 3 minutes stirring usually.
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Throw within the cooked noodles and toss the components collectively. Cook dinner for 1 – 2 minutes after which serve.
Have you ever created this recipe?
Please let me know the way it turned out! Go away a remark beneath or share a photograph on Instagram tagging me at @fatgirlskinny__ and the hashtag #fatgirlskinny.
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