Thursday, 26 May 2016

veggie stirfry with black rice noodles

I picked up these black rice noodles recently and I've been dying to try them with something! Stirfry is one of those tasty, easy dishes that's perfect for evenings when you just can't really be bothered 'cooking'.

This recipe is really simple and uses minimal ingredients - most of which you will probably already have in your fridge/cupboard.

Note: When making stirfry I find that I always over/under cook broccoli so I now just steam it and add it in at the end, this way it gets cooked properly and retains its lovely green colour!

  • Tbsp of sesame seeds - lightly toasted in pan and set aside
  • 2 tbsp sesame oil
  • 2 tbsp liquid aminos
  • 3 cloves of garlic (I love garlic!)
  • Thumb sized piece of grated ginger 
  •  Red bell pepper
  • Yellow Bell pepper
  • Half a head of broccoli
  • 1 sliced carrot
  • Handful of peanuts
  • 1 tbsp vegan 'chicken' stock powder (I use Massel - you can find this on Amazon!)
  • 1 carton of chestnut mushrooms
  • 2 sliced spring onions
  • Warm water as required 
  • Optional: Cornflour - you can use this if you want the sauce to be thicker
  • Your choice of side - rice/rice noodles/cous cous - cooked per package instructions 


Heat some sesame oil in a non stick pan on medium heat. Add garlic, ginger, and carrots and stir fry for 2 minutes. Add peppers, mushrooms and peanuts and stirfry for a further 2 minutes. Whisk together aminos, 'chicken' stock powder, a few tablespoons of water and cornflour (if desired) then add this to the pan. Stirfry for a further two minutes then serve with your choice of side. Top with sliced spring onions and toasted sesame seeds. 


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