This is a very flexible recipe to use up veg in the fridge and what you already have in the cupboard.
Ingredients
Veg – mushrooms, peppers, onions, leeks, green leaves (spinach, pak choi, chard etc)
Flavouring – (sweet) chilli sauce, fish sauce, garlic, ginger, curry paste/powder, soya sauce, lemon/lime juice
Sauce base – miso paste or laverbread (seaweed paste) or spoon of peanut butter
Noodles – any kind, following cooking instructions on packet or method below.
Seaweed strips – optional (adds flavour and nutrition)
Egg pancake strips – optional (adds protein) – scramble an egg and fry like a pancake and cut into strips.
Method
- Chop and fry veg (but not the green leaves) until cooked.
- If you’re using fresh garlic, mince and add when veg are cooked (garlic cooks very quickly and will burn if you put it in at the beginning).
- Also add any chopped green leaves or seaweed strips at this point and stir in well. They will wilt down.
- Stir in your flavourings and sauce base and add hot water to get the amount of sauce you want.
- When you are happy with the flavour and consistency, stir in the pre-cooked noodles. Or you can place the nest of dry noodles in the pan on top of the cooked veg and flavouring and pour boilling water over the noodles to cook them and make the sauce at the same time.
- Stir well and keep tasting and add what’s required for flavour.
- Garnish with toasted cashew nuts, chopped spring onion or strips of egg pancake.
