Wednesday, 12 March 2014

Naomi's Super Quick Stir Fry


Funny how I never think to post my own recipes...those fast and easy dishes that I tend to reach for on weeknights when I want a healthy from-scratch meal that doesn't require a huge outlay of time or effort. 
But lately I am getting feedback from people asking for the recipes of my "What's Cooking Good Looking" posts on the MMT Facebook page - the latest being for my veggie stir fry.  

This is the easiest and tastiest shitarein recipe ever...and the best part?  You use whatever ingredients you have on hand!

In my case, I prefer a vegetarian stir fry, but you could easily add some strips of beef, chicken, tofu or seafood - like I said, it's totally up to you.  We round out this meal with some vegetarian spring rolls, fluffy white rice and crusty bread for a light and delicious dinner that satisfies your taste buds and your hunger pangs.

So, directly from my kitchen to yours, I hope you enjoy this dish as much as we all do.  Until next time, I wish you a wonderful day filled with family, friends, fun and fantastic food.  B'Tayavon and Buon Appetito!

Naomi's Super Quick Stir Fry

Ingredients:
½ package of instant noodles (cooked and drained)
2 tbsp canola oil
1 tbsp crushed garlic
2 tbsp soya sauce (or more to taste)
2 tbsp lemon juice
1 large zucchini, peeled and chopped into smaller pieces (same size as carrot rounds)
1 red onion, chopped
10 - 15 mini carrots, cut into smaller rounds
6 celery stalks, chopped into smaller pieces (same size as carrot rounds)
1 package fresh mushrooms, sliced OR 1 tin sliced mushrooms, drained
1 package snap peas, rinsed
1 red, orange or yellow pepper, diced

Method:
In large frying pan on medium heat, saute onions, and garlic in canola oil until translucent.  Add mushrooms, carrots, celery, and saute for about 5 minutes.  Then add peppers, zucchini, snap peas and pre-cooked instant noodles. Toss with lemon juice and soya sauce and saute for a further 5 minutes or until any residual liquid is gone.  Serve hot and enjoy!