Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, veggie noodle stir-fry. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Veggie Noodle Stir-Fry is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Veggie Noodle Stir-Fry is something that I’ve loved my entire life.
Danny McCubbin brings another one of Jamie's Food Revolution recipes to life, with this delicious veggie noodle stir-fry. Tofu and rice noodles cooked with. Jamie Oliver's veggie stir-fry throws together tasty fresh veggies, topped with a fried egg - easy and delicious.
To begin with this recipe, we must first prepare a few ingredients. You can have veggie noodle stir-fry using 17 ingredients and 37 steps. Here is how you cook it.
The ingredients needed to make Veggie Noodle Stir-Fry:
- Make ready 200 g (8 oz) thick flat rice noodles or chow mein-style egg noodles
- Get 1 red onion
- Prepare 2 cloves garlic
- Get 5 cm (2 inch) piece of ginger
- Take 1/4-1/2 bunch fresh coriander/cilantro
- Take 1 small head of broccoli
- Take 1 red or yellow pepper
- Get 350 g (12 oz) firm tofu
- Get 1 carrot
- Prepare 1/2 fresh red chilli (Optional)
- Take 100 g (3/4 cup) raw, unsalted cashew nuts
- Take Vegetable oil
- Take 100 g (4 oz) snow peas or mangetout
- Take 100 g (4 oz) baby spinach
- Take 2 limes
- Prepare Sesame oil
- Take Low-salt soy sauce
You're always on the go and it's hard to find time to eat a proper dinner between work, errands, keeping the house clean, trying to find time. Veggie Noodle Stir-fry from Jamie Oliver's Food Revolution Collection. Get more veggies into your diet with this easy Asian favourite from Jamie Oliver. We based this stir-fry on a noodle dish called japchae, which is a staple in many Korean households.
Instructions to make Veggie Noodle Stir-Fry:
- Cook the noodles according to the packet instructions.
- Then drain and refresh in cold water (this stops them from over-cooking) and place to one side.
- On a chopping board, peel and finely slice the onion.
- Then peel and finely chop the garlic.
- Peel the ginger using a teaspoon…
- Then chop into matchsticks.
- Pick the coriander leaves…
- And finely chop the stalks.
- Cut the broccoli florets off the stalk…
- Halve any larger florets…
- Then thinly slice the stalk.
- Halve the pepper, scoop out the seeds and pith with a teaspoon.
- Then slice into strips.
- Cut the tofu into rough 2cm (3/4 inch) cubes.
- Using a vegetable peeler/speed-peeler, peel the carrot lengthways into long ribbons.
- Trim and halve the chilli lengthways (if using)…
- Then run a teaspoon down the cut side to scoop out the seeds and white pith.
- Finely slice at an angle, then wash your hands thoroughly.
- Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly.
- Tip into a small bowl.
- Place the pan back on a high heat and drizzle in 1 tablespoon of vegetable oil.
- Add the red onion, garlic, ginger and coriander stalks…
- Then fry for 2 minutes, or until lightly golden, stirring regularly.
- Throw in the broccoli, pepper, tofu and snow peas or mangetouts…
- And fry for 2 minutes, stirring regularly.
- Stir in the spinach and allow it to wilt.
- Then add the noodles and carrot ribbons.
- Toss well for a minute to heat through.
- Squeeze over the juice from half the lime.
- Add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce…
- Then toss to coat.
- Sprinkle over the sliced chilli (if using), toasted nuts…
- And the reserved coriander leaves.
- Then serve with lime wedges for squeezing.
The flavors are super savory but still bright and fresh because it's packed with veggies. We kept some of the traditional vegetables here, but just about any combination from your crisper will work. Use a vegetable peeler to slice the carrots, zucchini, and squash into wide, thin ribbons, then cut the ribbons lengthwise into thin julienned slices with a knife. You will have a medley of brightly colored vegetables all intertwined like long, thin, beautiful noodles. A quick veggie noodle dish that's great for using up whatever vegetables you have available.
So that is going to wrap it up with this exceptional food veggie noodle stir-fry recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
