When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
When you're hungry and just want something really fast... look no further! This takes 10 minutes (if that) and is incredibly tasty. Just use what you have! This version uses mushrooms, aubergine and red pepper with green chilli for a bit of a kick. I also cheated and used 'straight to wok' medium noodles, which are just so convenient when you want food now.
Chop all your veg and heat 1 Tbsp oil in a wok before throwing it all in. Saute for 2 minutes
Add the dark soy sauce and mix well. This will season the veg nicely and add some colour. Add the chinese five spice and ensure everything is covered evenly. You only need about 1/2 tsp of this! Saute for another 2 minutes.
Create a hole in the middle of the wok and add the noodles along with the light soy sauce and white rice vinegar, mix in well. The hotter the pan the better at this stage. Fry the noodles in the middle for 1-2 minutes before mixing with the veg and serving with fresh coriander sprinkled on top.
Recipe Notes
Other great veg options for this include beansprouts, green beans or mange tout, sliced water chestnuts and broccoli. You can make a great stir fry using almost any vegetables you have available!
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Few things beat a good Thai curry, and this one is no exception! Fresh tasting and quick to make, this recipe will serve 4 people, or 2 extremely hungry people.
Add 1 can of coconut milk and 400ml of boiling water to a large saucepan and bring it to a boil.
Add the jasmine rice, stir well and cover. Simmer on low for 12-15 minutes, stirring occasionally if necessary.
Curry
Heat 1 tbsp vegetable oil in a large pan and fry the onion and ginger for 2 minutes. Add the mushrooms, broccoli, mange tout and baby corn and fry for another 2-3 minutes.
Add the red curry paste, soy sauce and vinegar and continue frying for 2 minutes. Add the coconut milk and stir until it starts to boil. Reduce the heat and simmer for 5 minutes. Turn out the heat and add a large handful of spinach, mix in.
Serve with the rice and sprinkle coriander, fresh chilli, red onion and sesame seeds on top.
Recipe Notes
I like mushrooms in this recipe, but it works equally well with fried tofu. Don't be afraid of subbing any of the vegetable ingredients the recipe calls for—use any type of veg you want!
