A light and healthy stirfry using summer vegetables. If you can find some good regular oyster or king oyster mushrooms, they give a nice meaty texture alongside the tender courgettes and carrots. You could also use green or runner beans in this recipe.
Ingredients (Serves 4)
2 carrots, cut into ribbons using mandolin
2 courgettes, as above
1 onion, thinly sliced
300g mushrooms, e.g. oyster, king oyster, or chestnut, thinly sliced
1/2 head brocolli, cut into small florets + stem thinly sliced
1/2 each green and yellow pepper, in thin strips
1 garlic clove
1 red or green chilli, chopped finely
1 large thumb of ginger, peeled and finely grated or chopped
1 pack fresh egg noodles
1/2 fennel bulb, thinly sliced into baton shapes (optional)
Vegetable oil for frying
1 tbsp sesame seeds
1 tbsp sesame seed oil
2 tbsp light soy sauce
1 tsp dark soy sauce
2 tsp honey
1 tsp ginger syrup (optional)
1) Heat a large wok and add a slug of vegetable or rapeseed oil. When hot, add the onion, garlic, chilli and ginger for 30 seconds. Add the rest of the vegetables and cook moving regularly for 4 – 5 minutes until the vegetables are tender.
2) Either remove the veg and use the same pan, or in a new pan, heat a little more oil and cook the noodles for around a minute until hot through. Mix the veg and noodles together with the sauce on the heat for 30 seconds, then serve immediately.