Instead of revising today like I should have been considering my first exam is on Saturday (why? Why would Lancaster schedule an exam on Saturday?!) I sat idly flicking through my many vegan cookbooks and this really stuck out at me for being quite a quirky dinner, so I thought I’d make it tonight. It was really strange – in a nice way – tasting, as the flavours really complemented each other and there was a good balance of salty, sweet, sour and spicy. I’d really recommend it as a quick midweek dinner as it only took me around 15 minutes; definitely one to repeat after I actually take my exams or do anything productive at all with my life.
Because of exams and my laughable excuse for a revision timetable at the moment, I haven’t had a massive amount going on, so I’ve been planning a lot for the summer (I go back to London in two weeks) and a lot of those plans involve good food and a lot of baking; I’ll actually have a good kitchen and a reliable oven! So basically, I’m sorry for being boring right now, but everything will get more exciting again as soon as I get home, hope you’re looking forward to it as much as I am – there might even be home made vegan croissants on the horizon…
Mango & Bell Pepper Stir-Fry
Ingredients
50g rice noodles
Half a yellow bell pepper – sliced
Half a red bell pepper – sliced
Around 80g of broccoli
One clove of garlic – chopped
Half a large mango – cut into thin slices
One spring onion – finely sliced
Juice of half an orange
Juice of half a lime
Half a teaspoon of cayenne pepper
One tablespoon of soy sauce
Oil spray to fry
Method
- Put the noodles in a pan of boiling water for 6-8 minutes until cooked.
- Fry the garlic in a little oil until golden, then add in the peppers and broccoli for 4-5 minutes until lightly golden, then add in the lime juice, orange juice, cayenne pepper and soy sauce, then cook for about 2 minutes until the vegetables have soaked up some of the juices.
- Add in the mango and spring onions and cook until tender.
- When everything is cooked, add the rice noodles and stir-fry for a couple of minutes to allow the flavours to mix. Serve.
Serves one
That looks delicious and oh so pretty! And I just happen to have all those ingredients on hand!
This recipe sounds great, I am going to try this for sure!
that’s very pretty:-) You do good work! Thanks for checking out foodforfun’s Guatemalan bread pudding. Come back for more–I’ll do the same.
I’ll be sure to :) x
Yum! Colorful and very healthy! Good luck with your exams!
Thank you :)
My first exam was yesterday, and it went quite well! x
:-)
That sounds really good and looks so healthy!
Not boring at all! In fact you really know how to get my attention:Mango and Bell Pepper! YUM! I am looking forward to your summer post too!
Thank you :)
Definitely going baking mad over summer – got a new cook book full of baking and dessert ideas and I’m very excited to veganize them! x
Emily – your food always looks so appetising! & All the best with your exam on Saturday (!) :)
Thanks :) Have actually done a bit of revision now, so I’m feeling ready for it! x