March 11 2019News
Simple Stir Fry with Udon Noodles
Summer has now come to an end, it’s time to welcome in the cooler weather of Autumn, a season of sunny days and cooler nights. A Simple stir-fry with Udon noodles is perfect for those cooler nights, and super easy to take to work for lunch the next day. Stir fry’s are also really great for using what you have in the fridge, they’re a fuss free dinner option that are super easy to whip together and are a go-to favourite in many households. Load up a pan with your favourite vegetables (or whatever is left in the fridge), add some protein (perhaps even some tofu), add some rice or some noodles and voila, you have an entire meal in a few easy steps.
Our simple stir fry combines broccoli, green beans, carrot and zucchini with lashings of Tamari and thick udon noodles. It’s a twist between a fried asian noodle and a classic stir fry, a great hearty meal thats still packed with all the good stuff.
- Small carrot, grated
- Small zucchini, Grated
- 1 medium head of broccoli
- Handful of green beans
- 3 eggs
- 180g of udon noodle (or any stir fry noodle)
- Handful of unsalted peanuts
- Tamari or Soy Sauce.
- Teaspoon of Honey
- Salt Pepper
First prepare all your vegetables. Cut the top and the tails of your beans off, and cut the broccoli into small florets and chop the stalk into small-medium bite size pieces. Using a medium grater, grate the carrot and the zucchini, squeezing out any excess water from the grated veg before cooking.
Next, move onto sautéing the vegetables. In a non stick pan, drizzle olive oil and on a medium heat cook the beans, the broccoli florets and stalks. Allow to simmer slightly before placing a teaspoon of water in the centre and cover with a lid to steam slightly. After a minute or so, remove the lid and remove the veg from the pan. They should remain still slightly crisp as they will be cooked again and we don’t want them to loose all their crunch.
Now, in the same pan place the grated carrot and zucchini with a little more olive oil and small amount of salt and pepper. Simmer for a minute or so, allowing any excess water to be released and then had two table spoons of Tamari or soy sauce. Allow to simmer for a minute more before removing from the heat.
While cooking the vegetables it’s best to cook the noodles also. In a medium pot, fill with 3/4 of water, a pinch of salt and bring to the boil. Once boiled place the noodles in and cook for 2-3 minutes, making sure to push the noodles in gently until they are entirely covered by the water . Remove the noodles from the heat slightly undercooked as the next step will finish the cooking process.
The last step is to combine all the ingredients together. Using the saucepan place all the vegetables back in, along with the drained noodles. Bring back up to heat, adding small amounts of olive oil if the noodles appear to stick or the pan seems too dry.
Once warm, move all the ingredients over to one side of the pan to expose a small area. Scramble the eggs and place into the gap in the pan and once the eggs begins to cook slowly mix the scrambled egg throughout the vegetable and noodle mixture.
To finish, add some extra tamari and pepper to taste, (tamari is quite salty so be careful to taste as you go as it can become quite overpowering). Cook for a minute or so longer to allow the tamari and salt to mix and absorb into the ingredients before serving. Garnish with crushed peanuts.
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