Wednesday, 17 February 2016

Oil-free noodle stir fry

This dish is super quick and easy to make and it's perfect to take with you for lunch to school or work. It's vegan, super healthy and very delicious!
I made this dish as a side to the sushi, you can see the recipe for that in the previous post, but if you only make this, it will probably feed two people.

Here's the recipe:

2-3 blocks of noodles
200 g of mushrooms
1 large carrots
2-3 tbsp sesame seeds (I used black ones)
4 tbsp soy sauce (I used low sodium)
1 tsp garlic powder
Optional: 1 sliced spring onion, veggies of choice and a small finely chopped piece of ginger

Boil some water and pour it over the noodles in a wok pan. Cover with a lid and let it soak for 3 minutes, while you slice mushrooms and carrot in thin slices. Drain the noodles and turn the heat to medium-high. Add the veggies, soy sauce and garlic powder to the wok. If you're using other veggies and ginger, add that too. Fry for a couple of minutes and add the sesame seeds and spring onion. Fry for a couple more minutes and it's done!

If you want, you can use 1 tbsp of sesame oil instead of the seeds and you can add 1 tbsp of hoisin sauce to the wok as well if you want more flavor.

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