This is a dish that is very flexible in content - basically depending upon what we have to hand - but is broadly made up using nuts, rice noodles and vegs with added gluten free soy sauce (or tamari) and sweet chilli sauce. It's vegan, spicy and quick to make.
The pictures used in this post are from two different meals but you can see that the general ingredients are as listed above!
We gathered together the ingredients, chopped/sliced the vegs - in this pic it was orange and yellow peppers, carrots, cavalo nero leaf and stem, cherry tomatoes, frozen peas and sweetcorn, garlic, root ginger and spring onion. Also, we added cashews (although peanuts work OK too).
Using a tablespoonful of oil, we fried off the garlic, ginger and spring onions.
The rice noodles were put in boiling water for about 5 minutes whilst we stir fried the veg mix trying to stirfry them to make sure they cooked consistently. So we cooked the carrots and stems first then added the peppers and tomatoes.
Having drained the noodles, they were also added to the wok with the soy sauce and chilli sauce and it was mixed through.
That's it... as simple as that! Once the prep is done (which I often get done before the evening dog walk) it's a case of heating the wok, adding the ingredients, stir frying and serving up. We often also have prawn crackers to accompany the dish.
The picture at the top and below shows a completed stir fry which used red peppers, cauliflower florets, broccoli, carrots, cashews, rice noodles, peas and sweetcorn. Basically, we make the stir fry as colourful as possible and it's one of Sous Chef J's meal of choice.
We gathered the ingredients and prepared them for cooking. To do this, the kale was washed and sliced and the garlic and chilli were chopped.
Next, some oil was placed in a frying pan and heated before adding the garlic and chilli.
