Quick and Easy Vegetarian Stir-fry
Servings Prep Time
4people 10minutes
Cook Time
Servings Prep Time
4people 10minutes
Cook Time
  • 8 spring onionsfinely sliced
  • 2inches fresh gingerpeeled and chopped into 1mm dice
  • 2cloves crushed garlic
  • 0-2 fresh red chilliesfinely sliced
  • 2 medium carrotspeeled and cut into fine julienne
  • 2 medium red peppersde-seeded and cut into thin 3 cm strips
  • 180grammes sugar snap peassliced on the diagonal onto 1 mm strips
  • 200grammes tinned sliced waterchestnutsdrained
  • 120ml stockveggie, chicken or fish depending on protein
  • 120ml soy sauce
  • 4tsp rice wine vinegar
  • 4tsp sesame oil
  • 0-2tsp dried chilli flakes
  • 2tsp caster sugar
  • 4tsp Corn flour
  • 200grammes raw cashew nutsor 400g thinly sliced chicken breast or pork, or prawns
  • 300grammes wholewheat noodles
  1. Prep the vegetables and protein if necessary (not for nuts or prawns) and measure out the sauce ingredients.
  2. Fill a large pan with salted water and bring to the boil. Meanwhile, cover a large frying pan or wok with fry light and bring to medium high heat.
  3. Add spring onions. ginger, garlic and chillies to frying pan and stir for 1-2 minutes, before adding protein and stirring for another 2-3 minutes,
  4. Add vegetables to frying pan and noodles to other pan: noodles will take roughly 6 minutes.
  5. Stir veggies for 3-4 minutes and then add sauce ingredients,
  6. Stir for 1 minute till bubbling and turn heat to very low,
  7. Drain noodles. Serve.