Stir fries are indeed quick to cook, but they are not necessarily quick to prepare. The secret is to do all the prep first, as the cooking is very swift. For this one:
Take one red pepper, some rather tired mushrooms, two courgettes, and chop up as you will.
Finely chop ginger and garlic – we usually use an old Braun Multipractic for this; I’ll be heartbroken when it dies, because the new ones are horrible in comparison.
Finely chop spring onions and a red chilli (we only had green, but red is better, in my view), and leave them to one side for the end. Ditto some basil leaves ready to be shredded.
Boil some noodles for however long they say, then drain in a colander, and pour cold water over them to stop them sticking.
Then let battle commence! Heat some oil in a wok until is Very Hot. Hurl in the garlic and ginger, stir about for a minute or so. Add the pepper, courgettes and mushrooms, and stir fry for a few minutes. Then add a splash of lime juice, and some tamari. Bung in the noodles and stir around until they’re warmed, then add the chopped chilli, spring onions and torn basil, and stir until they’re just combined – you don’t want to cook them.
Decant into bowls and scoff; a really nice, light summer supper.