Although my diet is 95% vegetarian, I do tend to eat a lot of dairy - cheese, yoghurt, cheese, cream, cheese, cheese and more cheese. So, at least once a week I try to go vegan, usually on a Thursday (to prepare for the weekend. Haha.) This stir fry is super easy and takes a few minutes to make thanks to instant Pad Thai noodles. The trick to getting this into the wok quickly is to pre-prepare vegetables at the beginning of the week and then use them in a variety of dishes throughout the week in a hassle free way.
150g mixed mushrooms, roughly chopped
1 carrot, julienned
1 baby marrow, julienned
½ green pepper, julienned
¼ medium red or white onion, sliced and quartered
Handful snap peas, roughly chopped
2 ½ cups of roughly chopped cabbage and spinach leaves
Handful coriander
Peanuts (salted or unsalted) to serve
Sesame oil for frying
200g Pad Thai instant noodles
Serves 3
Time : 15 min
¼ cup red wine (use vegan)
2 tablespoons soy sauce
1 ½ tablespoons brown sugar
¾ cup water
2 tablespoons vinegar
½ vegetable stock cube
Add sesame oil to a pan or wok and stir fry the mushrooms until the water is absorbed (about 3-4 min).
Add everything else to the pan except the snap peas, noodles and the coriander.
Stir fry vegetables.
In a separate pot add all ingredients for the sauce and cook until the sugar melts.
Add ½ the sauce to the vegetables, add noodles and snap peas, stir fry until noodles soften (about 2-3 minutes).
Add the coriander and the balance of the sauce, stir fry for 1 minute.
Serve sprinkle with peanuts, sesame seeds or pumpkin seeds for extra crunch.
All other image and videos are mine taken with my iPad and manipulated using Video Shop, PicCollage and Art Studio
