Basic Noodle Stir-fry

 (serves 2)

I'm trying to put in a few more quick and simple recipes (ready to eat in less than 30min), unfortunately i usually cook these when i'm super hungry and completely forget/ can't be bothered to take photos! This one is a very adaptable recipe to almost anything in the fridge and any type of noodle, this is just what i happened to have in the fridge that day!

Prep time: 10 min
Cooking time: 15 min


Ingredients:
1 broccoli
5 button mushrooms
1 leek
1 zucchini
1/2 pack bean sprouts
1 tsp garlic
200g vermicelli
salt
Sauce (mix in small bowl):
1 T Sweet soy sauce
1 T Soy sauce
1 T Fish sauce
1 tsp Sesame oil

Method:

1. Soak the vermicelli in cold water.

2. Cut the broccoli, zucchini and leek into bite size pieces.

3. Peel the mushrooms and slice thinly.

4. Heat the wok and put in 1 T oil. Add the garlic and quickly add the broccoli and stir-fry for 1 min, then cover the wok for 1-2 min to allow broccoli to steam.

5. Add zucchini and leek, and half the sauce to coat the vegetables and allow them to soak in the flavour. After everything softens and looks cooked, remove the vegetables and put into a separate dish. 

6. Drain the noodles.

7. Heat wok up again, add 1 T oil and add in the noodles, stir-fry for 1-2 minutes, then add the mushrooms and the bean sprouts, stir-fry for 1 minute, then add the rest of the sauce. Mix in the other vegetables and stir-fry for 2 minutes.

8. Remove from heat and serve with toasted sesame seeds!

Side notes: Options of noodles: udon, hokkien noodles, rice stick noodles. All these noodles have a similar cooking time and prep. Rice stick noodles may need longer to soak to soften.

The order of the vegetables is dependent on how quickly they cook. Vegetables that take longer go first, e.g. broccoli, zucchini, cauliflower, onion. It's better to take the vegetables off the heat whilst cooking the noodles, otherwise it may get overcooked and too soft and soggy!