Hello everybody, it’s Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, veggie noodle stir-fry. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Veggie Noodle Stir-Fry is one of the most favored of current trending foods in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Veggie Noodle Stir-Fry is something which I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can have veggie noodle stir-fry using 17 ingredients and 37 steps. Here is how you can achieve it.
The ingredients needed to make Veggie Noodle Stir-Fry:
- Take 200 g (8 oz) thick flat rice noodles or chow mein-style egg noodles
- Take 1 red onion
- Prepare 2 cloves garlic
- Prepare 5 cm (2 inch) piece of ginger
- Take 1/4-1/2 bunch fresh coriander/cilantro
- Prepare 1 small head of broccoli
- Make ready 1 red or yellow pepper
- Get 350 g (12 oz) firm tofu
- Prepare 1 carrot
- Take 1/2 fresh red chilli (Optional)
- Take 100 g (3/4 cup) raw, unsalted cashew nuts
- Make ready Vegetable oil
- Prepare 100 g (4 oz) snow peas or mangetout
- Get 100 g (4 oz) baby spinach
- Get 2 limes
- Take Sesame oil
- Make ready Low-salt soy sauce
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.
So that’s going to wrap this up for this exceptional food veggie noodle stir-fry recipe. Thanks so much for your time. I’m confident you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
