Spring often means people start eating a bit healthier than over winter - especially coming out of lockdown! - but that doesn’t mean you should compromise on taste and flavour so today I am sharing a super easy vegetable noodle stir fry that is vegan and sugar free. This recipe can be easily adapted by adding tofu for a more substantial meal but this simple version can even make a great lunch!
- 50g noodles (per person)
- 1 Onion
- 1 Pepper
- Baby corn
- 1sp ginger
- 1tsp Coriander
- 1sp Chilli powder
- 2sp Soy Sauce
- Prepare the veg by chopping into thin strips.
- Sauté the veg in oil in a large wok or frying pan. You might have to repeat this depending on the quantities of veg used. Add the spices during this process to flavour the veg.
- Soak the noodles in boiling water as instructed on the pack (as this can vary depending on what noodles you use).
- Mix noodles and veg together and serve.
Let us know if you try out this recipe too and if you want to see how I got on making this dish be sure to check us out on TikTok @universityofsuffolk