Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, veggie noodle stir-fry. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Veggie Noodle Stir-Fry is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. They’re nice and they look wonderful. Veggie Noodle Stir-Fry is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can have veggie noodle stir-fry using 17 ingredients and 37 steps. Here is how you can achieve that.
The ingredients needed to make Veggie Noodle Stir-Fry:
- Get 200 g (8 oz) thick flat rice noodles or chow mein-style egg noodles
- Make ready 1 red onion
- Prepare 2 cloves garlic
- Get 5 cm (2 inch) piece of ginger
- Prepare 1/4-1/2 bunch fresh coriander/cilantro
- Get 1 small head of broccoli
- Take 1 red or yellow pepper
- Get 350 g (12 oz) firm tofu
- Take 1 carrot
- Make ready 1/2 fresh red chilli (Optional)
- Prepare 100 g (3/4 cup) raw, unsalted cashew nuts
- Get Vegetable oil
- Make ready 100 g (4 oz) snow peas or mangetout
- Get 100 g (4 oz) baby spinach
- Make ready 2 limes
- Get Sesame oil
- Prepare 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.
Steps 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 this up for this special food veggie noodle stir-fry recipe. Thanks so much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
