To be honest, I have no idea why I haven’t posted my favourite stir fry vegetables before given how often I make it. In fact, it would have to be one of my favourite and most often made meals. Oh that’s right, I do. It’s gobbled up before I get a chance to take a photo!!
My boyfriend has been away with work for the last 3 weeks (he gets home today – YAY!), so, whilst he was away I thought I’d take the opportunity to make my stir fry vegetables with udon noodles so I could finally get a photo of it and share it with you. I love that he loves this dish because it’s healthy,quick and packed full of flavour. He counts my stir fry vegetables amongst one of his favourites along with my Asian Noodle Soup and Oven Roasted Cherry Tomato Risotto. It’s great to have a few dishes in your culinary repertoire that your loved ones truly enjoy.
One of the things I love about Asian food is that it’s fresh, fast and packed full of flavour. I also love how light and healthy it is and that you never end up with that uncomfortable full feeling from indulging.
So, tell me, what dishes are your loved ones favourites?
A delicious and healthy vegetarian and vegan stir fry recipe.
10 minPrep Time
10 minCook Time
20 minTotal Time
- 1 carrot, peeled and julienned
- 1/3 cup of julienned red capsicum
- 1/3 cup of julienned yellow capsicum
- 8 mushrooms, stems trimmed and sliced thinly
- 12 snow peas, trimmed and cut into thirds
- 6 baby corn, cut into quarters
- 2 stalks of celery, chopped
- 1 small onion, chopped
- 1 cup of coriander (cilantro) leaves
- 2 teaspoons of Olive Oil
- 2 teaspoons of Sesame Oil
- 2 packets of Obento Udon Noodles
- 2cm piece of ginger, skin removed, grated
- 2 cloves of garlic, grated
- 1 tablespoon of Kecap Manis
- 2 tablespoons of Soy Sauce
- 1 tablespoon of Mirin
- juice of 1 lime
- Add all of the ingredients for the sauce to a small bowl and stir to combine. Set aside.
- Prepare your vegetables and heat a wok over a high heat on your stove top and add the Olive Oil and Sesame Oil followed by the onion and celery. Cook for 2 minutes.
- Add all of the remaining ingredients apart from the coriander (cilantro), snow peas, and noodles and cook for 3 to 4 minutes until mushroom has cooked.
- Break up the udon noodles and add to the wok and toss to combine before adding the sauce and snow peas. Cook for 1 to 2 minutes until the noodles are hot.
- Add the coriander (cilantro) and toss to combine before serving.