The magic of this recipe is not only that´s easy; but the fact that you can basically use any veggies left over in your fridge and have a healthy delicious meal in 15 minutes.
You will need a wok and full 15 min to babysit the veggies. Other than that: we are ready to go! 😀
100 gms of Mie noodles per person (or, for this instance, your favorite ones)
1 tsp Ginger, finely chopped
2-3 garlic gloves, finely chopped
Half a bell pepper, julienned.
Half a big onion, thin sliced.
1 medium carrot, julienned.
3 mushrooms, julienned.
¼ cup bean sprouts.
¼ cup broccoli, in small pieces.
* You can also add other veggies you have, cabbage and spring onions go awesome with it.
2 tsp olive oil
2 tsp soy sauce
2 tsp Chicken or beef broth
1 tsp coriander, finely chopped
First, heat enough water on a pan with a bit of salt; bring to boil. Work on the veggies while you prepare the noodles following the directions on the package, usually takes 3 minutes or less. Drain and rinse with cold tap water. Set aside.
Heat oil on wok and add ginger and garlic, stir fry on medium heat for some seconds.
Increase heat to high and add all vegetables but coriander, continue to toss and stir fry until vegetables are almost done (careful not to overcook, veggies should be crunchy!).
Add soy sauce, broth, pepper and coriander, stir and then add the noodles.
Keep on tossing and stirring until vegetables are well mixed with noodles. Turn heat off.
Taste it and add more soy sauce or pepper if required. As soy sauce is a bit salty, I didn’t include any salt on the recipe; add some if needed.
To make them a bit spicy, you can add 3-4 drops of sriracha sauce after serving.