Quick Veg Stir-Fry

If you’re short on time or just fancy an easy meal, this Quick Veg Stir-Fry can be cooked and on the plate in under 10 minutes.

UNDER 10 MINS

Ingredients

• 200g quick-cook noodles
• 2 tbsp olive oil
• 2 garlic cloves, minced
• 1 tbsp ginger paste
• 1 bell pepper, sliced into thin strips
• 1 cup broccoli florets
• 1 cup sugar snap peas
• 1/2 cup mushrooms, sliced
• 2 spring onions, sliced
• 2 tbsp soy sauce
• 1 tbsp hoisin sauce
• 1 tsp sesame oil
• sesame seeds for garnish

Instructions

1. Cook the noodles according to the package instructions. If using instant noodles, simply soak them in boiling water until soft. Drain and set aside.
2. Heat a large wok or frying pan over high heat. Once hot, add the oil, swirling to coat the bottom of the pan.
3. Add the garlic and ginger to the pan. Stir-fry for about 30 seconds, just until fragrant.
4. Add the harder vegetables first, such as broccoli and bell peppers. Stir-fry for 2 minutes.
5. Add the sugar snap peas next, continuing to stir-fry for another 2 minutes.
6. Finally, add the mushrooms and green onions. Stir-fry for an additional minute.
7. Add the cooked noodles to the pan with the vegetables.
8. Pour the soy sauce, hoisin sauce, and sesame oil over the vegetables. Toss to combine and cook for another minute. Season with salt and pepper to taste.
9. Serve the vegetable stir-fry garnished with sesame seeds.