Stir fry is a great quick and easy dinner. Throw in a wok and cook, something the whole family will love.
Ingredients
375 g wok ready Singapore noodles
2 Tbsp sweet plum sauce
juice from 1 lime
1 Tbsp runny honey
1/2 Tbsp Hoisin sauce
1/2 Tsp soy sauce
120 g frozen peas
2 spring onions, finely chopped
1 red capsicum, deseeded, cut into narrow strips
1 garlic clove, finely chopped
1 cm piece ginger, peeled, finely chopped
Method
1. Cook noodles according to packet instructions, then drain, run under cold water & drain again, put into a large bowl
2. Put lime juice into a small bowl, stir in plum sauce, honey & hoisin
3. Heat a large wok over a high heat until very hot, add 1 tbsp oil, garlic and ginger, fry for a few seconds, then add the capsicum and spring onion and fry together for approx 1 - 2 minutes, turn down heat to medium/low, then add the noodles and frozen peas, heat for another 2 - 3 minutes. Move noodles to side of wok, add the sauce and allow to heat up, then mix through the noodles and veg.
3. Heat a large wok over a high heat until very hot, add 1 tbsp oil, garlic and ginger, fry for a few seconds, then add the capsicum and spring onion and fry together for approx 1 - 2 minutes, turn down heat to medium/low, then add the noodles and frozen peas, heat for another 2 - 3 minutes. Move noodles to side of wok, add the sauce and allow to heat up, then mix through the noodles and veg.
Grate some Parmesan cheese over the top and serve immediately
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