This stir-fry is a celebration of Spring green veg and is a great week-night meal to make because it cooks in less than 15 minutes.
Rice vermicelli is a thin rice-based noodle that cooks really quickly. Simply soak in boiling water for a minute to two and then add to your stir-fry pan with the rest of the ingredients. Stir-fries are meant to be cooked in a hot pan, so it’s advisable to get all your ingredients chopped and ready to go, because once the cooking starts, it all happens quite quickly. Do not overcook the greens.
What You Need
- 1-2 tbsp sesame oil
150g protein of your choice (tofu cubes, chicken breast slices)
1 brown onion, peeled, sliced into 1cm thick rounds
- 200g-300g pak choi
- 100-120g sugar-snap peas
- 100g bean sprouts (optional)
- 100-120g vermicelli
Coriander leaves, for garnishing
- Toasted sesame seeds, for garnishingFor the Stir-Fry Sauce:
2 tbsp low-sodium soy sauce or tamari (gluten-free)
- 1 tbsp rice wine vinegar
- 1 tbsp honey
- 1 tbsp grated ginger
- 1 tbsp crushed garlic
- 1 tsp freshly chopped green chillies
- Juice of 1 lime
- 1 tbsp sesame oil
1/ Heat your wok to medium-high heat and put the kettle on to prepare the noodles.
2/ Add 1 tbsp sesame oil to your pan and once it’s hot, add the protein of your choice. Cook until just ready and then remove and set aside on a plate. (Don’t forget to soak your noodles according to the package instructions).
3/ Add a second tablespoon of sesame oil and add the onions. Sauté for one minute. Add the sauce and then the rest of the veg. Add a couple tablespoons of water.
4/ Once the veg has just wilted, add the noodles. Stir-fry for a further couple of minutes, making sure that everything is coated.
5/ Serve immediately, garnished with coriander and toasted sesame seeds.