Don’t you just love asian-style stir frys? My boyfriend and I sure do. It’s such a quick and relatively healthy meal with so many colourful vegetables. There’s just something special about chopping up all these beautiful healthy veggies. This is one of our favourite go-to meals. I’ve been sick for the past couple of days (hence no posts), and this is just such a nice comfort food.
Ingredients (for 2 rather large portions)
- 150g Asian-style noodles (not artificially flavoured though!)
- 4 or 5 mushrooms
- about a handful of broccoli
- one jar of bamboo shoots
- some soy sprouts
- 3-4 carrots
- 1 large zucchini
- some sesame seeds for garnish
Please note that all these quantities are just rough guidelines, we mix up the ingredients and quantities all the time and it always tastes great!
Ingredients for the sauce
This sauce also makes a lovely marinade for meat, if you like to eat meat! 🙂
- 3 tsp honey (you could also use sugar beet molasses for a vegan version here)
- 7 tbsp soy sauce
- 3 tsp mustard
- 3 tbsp sesame seed oil.
Roughly dice the mushrooms, julienne the carrots and the zucchini. Roughly chop the broccoli. We use frozen broccoli, so we thaw it in hot water for a couple of minutes before adding it to the stir fry. Mix all the ingredients for the sauce together.
Add some sesame seed oil to a large pan or wok pan and when hot, add the carrots, zucchini and mushrooms. Once they have cooked for a few minutes, add about half of the sauce. Cook the noodles as directed on the package. After the noodles are cooked, add them to the pan as well. Also add the rest of the sauce. Once everything is cooked, add the soy sprouts and bamboo shoots and only cook them until they’re heated through. Serve immediately.
I hope you love this stir fry as much as we do! Tell me in the comments which veggies you like best in your stir frys! 🙂