Sweet & Sticky Stir Fry
You can use any veg you have to hand in this hearty, vibrant recipe – including carrot, broccoli, mushrooms or green beans. And the best bit? You only need one pan.
Substitutes:
- No honey? Use maple syrup or agave syrup instead.
- No egg noodles? Use any other cooked noodles or rice instead.
- No red pepper? Use any veggies you have on hand such as carrot, broccoli, mushrooms or green beans.
- No basil? Use fresh coriander instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
½ cabbage (any)
1 red pepper
1 pak choi
1 garlic clove
1 red chilli
60 ml soy sauce
60 ml rice wine vinegar
2 tbsp runny honey / maple syrup
3 tbsp sesame oil
280 g firm tofu
1 tbsp corn flour
250 g egg noodles
1 tsp white sesame seeds
10 basil leaves (chopped)
Recipe:
Finely slice the cabbage and red pepper. Finely chop the garlic and chilli. Cut the pak choi into quarters.
Add the soy sauce, rice vinegar and honey to a small bowl along with 120ml of water. Stir until mixed together - this is your stir fry sauce.
Cut the tofu into cubes and mix with the cornflour until well coated. Heat 1 tablespoon of sesame oil in a large pan over a medium-high heat. Add the tofu and cook until browned all over and cooked through (about 5 minutes). Transfer the tofu from the pan to a plate.
Cook your egg noodles in boiling water, following the instructions on the packet. Drain and set aside until you're ready to mix the noodles with the veg and sauce.
Add the 2 remaining tablespoons of sesame oil to the pan. Pan fry the cabbage until softened (about 5 minutes), then add the red pepper, pak choi, red chilli and garlic. Continue cooking for another 2-3 minutes, until fragrant and lightly caramelised.
Reduce the heat to low and add the stir fry sauce, noodles and tofu, tossing to combine. Cook until the sauce begins to thicken up, so it coats the veg and the tofu (about 5 minutes).
Divide stir fry between bowls and garnish with sesame seeds and basil. Enjoy!
How to store
Store in an airtight container in the fridge for up to 3 days, or in the freezer for up to 2 months.
