Quick Stir Fry!

Recently i was running out of time to cook dinner before work (I work some nights) so i grabbed a bunch of stuff from the fridge/cupboard and whipped up this delicious stir fry super quick. I ended up making it a second time that week because it was so tasty and so easy. Here is the recipe i used, feel free to make it your own.. add some extras or replace some ingredients with things you would prefer.

Ingredients
- Ready to eat noodles
- Silken tofu
- Purple Kale (Looks pretty and is super healthy)
- Bean sprouts
- Capsicum (The red ones are highest in Vit C!)
- Mushrooms
- 1 Red onion
- 2 cloves of garlic
- Coriander
- Peanuts
- Sesame seeds and sunflower seeds
- Sesame oil
- Tamarind sauce
- Kecap Manis
- Salt & Pepper

Chopping:
Basically i chopped the stalks of the coriander finely, along with the red onion and garlic. Chop the mushrooms into quarters (or however you like them), julienne the capsicum. Remove the Kale leaves from the stalk, and cut out the middle thick vein so that you are left with leafy bits only - either keep them whole or chop them up. Cut the Tofu into small rectangular shapes.

Cooking:
I placed my ready to eat thin noodles under warm water until they were soft and loose, then left them to the side in the strainer. Put the pan on heat and add sesame oil, when hot i add the tofu and cook both sides until golden. Remove it from the pan and put to side, add onion coriander and garlic to the pan. Once nice and cooked, add the mushrooms and capsicum. When they are done, add the kale and stir fry for a few minutes (not too long). Add a dash of Kecap Manis, Tamarind, salt and pepper… add sauces to taste - you know how you like it. Then add the noodles to the mixture stirring through until combined and coated in that lovely sauce.

Serving:
S
erve the noodle stir fry evenly between bowls, and add your tofu to the top. Sprinkle each bowl with a bit of coriander (i like lots on mine), some sesame seeds and sunflower seeds, bean sprouts, peanuts and any left over pieces of that lovely purple kale.

ENJOY!

The dish in total took me around 10-15 minutes. I hope its quick and enjoyable for everybody who tests it out also!

Happy cooking. xxx

THE LUSH ROUTE issue #1 is now available for purchase, via ETSY, just click the photo above to link you to the store.

The Lush Route is a 16 Page zine, featuring vegetarian and vegan recipes, illustrations and information about a cruelty free lifestyle.

We are also running a competition giving away 2 FREE copies of the Zine, simply re-blog this image with the click through link to our ETSY page to go in the draw.

TWO WINNERS drawn on Sunday the 8th of July - good luck :-)

Final home cooked meal at my sisters place by @saresinc & I before our flight to Thailand tomorrow. Pumpkin, spinach, pea risotto - and it was to die for! πŸ’šπŸŒ»πŸ‘Œ great last supper!! @jampear
#thelushroute #vegansofig

Text
Photo
Quote
Link
Chat
Audio
Video