using up: bits and bobs of veg, some rather tired coriander leaves, small chestnut mushrooms and some beansprouts from the veg box
It’s nice – and cheaper – not to eat meat all the time. And it’s good for you. This served two of us quite happily. As always, the secret of a stir fry is the prep .. get everything ready before you start to cook.
One red pepper, de-seeded and cut into strips. Half a carton of bean sprouts. A handful of chestnut mushrooms, sliced. One green onion, chopped – green bits set to one side with a chopped red chili and the coriander leaves. Some cashews from the larder, and lime juice from the bottle in the fridge (I’ve given up with fresh limes, we just don’t use them often enough). Garlic and ginger, minced. Some tamari.
Cook some noodles in boiling water – I always put a teaspoon of sesame oil in with them. While that’s going on, fling everything in the wok (apart from what we set aside – green bit of the onion, red chilli) with a little groundnut oil and stir. This is going to take about four minutes tops. Then add lime juice and tamari.
Drain and rinse the noodles and add them to the wok with the coriander, and stir until everything is combined.
Serve in bowls, sprinkling chilli and spring onions over the top for a bit of crunch.