Wednesday 10 May 2017

Veggie Noodle Stir Fry.

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

Guys, I'm having a noodle moment.
In the past few weeks, I've been testing out a few new noodle recipes and I am obsessed.
I even went so far with one of them as to make my own noodles from scratch. They were ridiculously good. My parents who are on the most part, hardcore traditional Pakistani food fans don't know where I get this Chinese food gene from. It's definitely not something that they grew up eating.
Not to worry though, I won't be insisting that you make homemade noodles for this veggie stir fry. Although if you do and have a really great recipe, I'm all ears. 
This stir fry is great for a summery midweek meal. As I've learned, the key with a good stir fry is all in the prep. We start by stirring together the sauce. Then, we'll slice up all the vegetables before cooking the noodles and getting on to actually stir frying everything together.
Because you've prepared everything, you'll be able to concentrate on the actual stir frying. The heat is usually pretty high and I do like to add a tiny splash of water every now and then to help cook the vegetables. Speaking of vegetables, this may seem like an obvious thing to most people but I have recently discovered the cooking instructions on the back of vegetable packets. Honestly guys, if you're guilty of sometimes overcooking the poor veggies, read the back of the packet and follow those instructions. I promise that your vegetables will remain bright and crunchy to go perfectly with the savoury sauce and chewy egg noodles. My favourite!

A Simple List of Ingredients:
1. Red Bell Pepper
2. Spring Greens
3. Mangetout
4. Carrots
5. Spring Onions
6. Green Chilli
7. Egg Noodles
8. Coconut Oil
9. Salt
10. Garlic
11. Ginger
12. Soy Sauce
13. Chilli Garlic Sauce
14. Soft Light Brown Sugar
15. Toasted Sesame Oil
16. Worcestershire Sauce

Bismillah, let's begin!

Stir fries are all about the prep and ours begins by preparing the sauce. We start with 5 fat Garlic Cloves and 1 small piece of Ginger.

Peel the two and either crush or grate them.

Put the ginger and garlic into a small bowl.

Add in 4 tablespoons Soy Sauce.

I used light soy sauce.

Next, chilli garlic sauce for more flavour and heat.

Add in 2 tablespoons Chilli Garlic Sauce.

Then, to get a little sweet balance in ...

... 2 teaspoons Soft Light Brown Sugar.

For an amazing flavour, in goes 2 teaspoons Toasted Sesame Oil.

Finally, a little savoury note.

In goes 2 teaspoons Worcestershire Sauce.

Stir well to combine and set the sauce aside until needed.

Next, let's prepare all the vegetables.

I thinly sliced everything.

Starting with 1 Red Bell Pepper and 1 bunch Spring Greens.

Along with 1 packet Mangetout and 3 small Carrots. With the carrots, I peel off the skin and then continue peeling until you have lovely thin strips of carrot.

Then, 1 thinly sliced Green Chilli. And, 3 Spring Onions, sliced into whites and ...

... greens!

All our prep is done so let's stir fry!

I like to cook my noodles as I'm stir frying the vegetables but you may cook them before, if you wish. Bring a large pan of water to the boil and add in a little salt.

I used 2 nests (140g) Egg Noodles but you may use more, if you wish. I like my stir fry to be more vegetable heavy.

Boil the noodles according to packet instructions. Mine took around 4 minutes.

Drain the noodles and set aside until needed.

For the stir-fry, heat a large wok or pan over a high heat.

Add in 1 tablespoon Coconut Oil and let it melt.

Throw in the sliced green chilli and spring onion whites.

Stir fry for a few seconds.

Then, take your sauce. We'll be adding it to the stir fry in stages so that everything is well flavoured.

Add a tablespoon or so to the onions.

And, stir fry for a few seconds.

Now, the vegetables. The trick is to add them to the pan in the order of who takes longer to cook. So, in my case, the sliced carrots went in first.

Along with the spring greens which are a type of spring cabbage.

I find using two spatulas really useful when stir frying.

Stir fry the carrots and greens for 4 minutes over a high heat.

Adding a little splash of water every now and then, if the pan gets too dry. This really helps with cooking of the vegetables and I prefer to add water rather than extra oil.

The high heat will help dry out any excess liquid so don't be afraid. After 4 minutes, we can throw in the rest of the vegetables.

In go the red pepper ...

... and mangetout. These two don't need as long to cook.

Stir fry together over a high heat for 3 minutes.

Then, add in a few more tablespoons of the sauce.

Stir it in so that all the vegetables are well coated.

Next, add in the cooked noodles.

Along with the remaining sauce.

And, the spring onion greens!

Give everything one last toss to heat things through and we're done!

Serve the noodles straight away! These stir fries are best fresh - so good!

Veggie Noodle Stir Fry.

Prep Time: About 30 minutes.
Cook Time: About 15 minutes.
Serves: About 3 people.


For the Stir-Fry Sauce
5 fat Garlic Cloves, peeled
Small piece of Ginger, peeled
4 tablespoons Soy Sauce
2 tablespoons Chilli Garlic Sauce
2 teaspoons Soft Light Brown Sugar
2 teaspoons Toasted Sesame Oil
2 teaspoons Worcestershire Sauce

For the Vegetables
1 Red Bell Pepper, deseeded and sliced into matchsticks
1 bunch Spring Greens, thinly sliced
1 packet Mangetout, sliced
3 small Carrots, peeled and thinly sliced
3 Spring Onions, sliced with greens and whites separated
1 Green Chilli, thinly sliced

For the Stir Fry
Coconut Oil, as needed
Water, as needed
Salt, to taste
2 nests Egg Noodles (140g)

Prepare the sauce:
Crush or grate the ginger and garlic. Put it into a bowl and add in the rest of the ingredients. Stir well and set aside until needed.

Prepare the vegetables:
Slice up all the vegetables and set aside until needed.

Cook the noodles:
Boil the noodles according to packet instructions. Set aside until needed.

Cook the stir fry:
Heat a wok or pan over a high heat and add the coconut oil. Once melted, add in the spring onion whites and green chilli. Fry for 1 minute then stir in a few tablespoons of the sauce.

Add in the carrots and spring greens. Stir fry over a high heat for 4 minutes adding a little water every now and then. Add in the pepper and mangetout. Stir fry over a high heat for 3 minutes.

Add in a little more sauce and stir in. Add in the cooked noodles, the remaining sauce and the spring onion greens. Stir fry together until well combined and hot. Taste and add salt, to taste.

Serve the noodles straight away with lime wedges.

{adapted from damn delicious}

Keep me in your duas please, and enjoy your noodles!

Assalamu alaikum wa rahmatullahi wa barakatuhu!

Spice Enthusiast
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