Hello, I’m Marie. Today, we’re going to make veggie noodle stir-fry recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Veggie Noodle Stir-Fry Recipe
Veggie Noodle Stir-Fry is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It’s easy, it is quick, it tastes delicious. Veggie Noodle Stir-Fry is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few components. 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
- Take 1 red onion
- Get 2 cloves garlic
- Prepare 5 cm (2 inch) piece of ginger
- Make ready 1/4-1/2 bunch fresh coriander/cilantro
- Make ready 1 small head of broccoli
- Prepare 1 red or yellow pepper
- Get 350 g (12 oz) firm tofu
- Get 1 carrot
- Make ready 1/2 fresh red chilli (Optional)
- Get 100 g (3/4 cup) raw, unsalted cashew nuts
- Prepare Vegetable oil
- Get 100 g (4 oz) snow peas or mangetout
- Take 100 g (4 oz) baby spinach
- Make ready 2 limes
- Make ready Sesame oil
- Get Low-salt soy sauce
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.
So that is going to wrap this up for this distinctive dish veggie noodle stir-fry recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Let’s cook!
