This is my standard go-to stir-fry recipe that I’ve adapted to fit what’s usually in my kitchen and my taste (I love broccoli to my very core, so some had to go in), but it’s also one of my favourite dishes. At uni my pan’s non-stick has completely worn off so I can rarely make this there because it turns into a sticky, horrible mess, especially if I’m adding tofu, so I really miss making it, and now I’m in London again I’ve been running around trying to procure noodles so that I can have this in my life again.
I’m also ashamed to admit that even though I’ve been home from uni for nearly a week now, this is the first proper dinner I’ve made for myself (I’ve been living mainly off soup and cereal) as due to being at home again, I’ve developed annoying student apathy. So this felt good, warm and proper food cooked by me, instead of bran flakes and soy milk in front of the telly in my pyjamas…
50g noodles (I use Clearspring brown rice udon noodles)
Oil spray to fry (I use Fry-Light spray)
One clove of garlic
80g baby corn
Half a courgette
Half a yellow bell pepper
Four medium-sized mushrooms – I used two massive mushrooms, they looked insane.
Half a teaspoon of cayenne pepper, or to taste
A teaspoon of soy sauce
Half a teaspoon of powdered ginger – or a little bit of chopped fresh ginger, if you can afford it
You can add any other vegetables that you like – though if you add root vegetables like sweet potato, they’ll have to be cooked first, before frying them with the other vegetables
- Cook the noodles in a pot of boiling water – the Clearspring ones take about 8 minutes
- Fry all of the vegetables in a really hot wok until they’re all lovely and brown, then when the noodles are cooked, add them to the wok along with the soy sauce and spices. Mix them on the heat until the noodles have gone brown-ish from soaking up all of the soy sauce and juices from the veggies.
- Eat with chopsticks if you’re brave enough
262 calories per serving (if using Fry-Light, will be about 300ish if using a teaspoon of olive oil to fry the veg)