Quick Vegetable Stir Fry Recipe
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Mix Vegetable Stir Fry
4
10 minutes
15 minutes
273
Stir-fries are quick, fun and allow you to feel like a chef. With the heat on, you always have to be one toe for tossing in all ingredients whilst stirring what’s in the pan. so, to the experience, I like more chilled out and nutritious. Here's the recipe for a quick, well-balanced stir fry.
Rice noodles when mixed with veggies roasted in sesame oil, it sounds comforting and filling.
Rice noodles are a good source of fibre, minerals and antioxidants that can optimise health and prevent chronic disease. Its mild flavour and chewy texture make it a great substitute for most traditional types of noodles.
White Miso paste
Miso is traditionally made from soybeans; certain varieties use other types of beans or peas, rice, barley, buckwheat. It’s incredibly nutritious and linked to a variety of health benefits.
The fermentation process used to produce it may be especially beneficial, potentially boosting digestion, aiding the immune system and helping fight disease.
1 tbsp. tahini
1 tsp. white miso paste
1 lime, juiced
6 ⅓ oz. (180g) rice noodles
1 tsp. toasted sesame oil
1 large carrot, spiralized
1 zucchini, spiralized
½ cup green peas, frozen
1 tbsp. sesame seeds
coriander, to serve
Mix all the sauce ingredients.
Cook noodles according to instructions on the packaging, then set aside.
Spiralized the carrot and zucchini. However, if you don’t have a spiraliser, then just grate them using the large holes.
Heat 1 tsp. of sesame oil in a large skillet over medium heat. Add in the carrot and zucchini noodles and cook for 3-4 minutes. Next, add in the green peas, sesame seeds, and cooked noodles. Mix well and cook for another 3-4 minutes.
Finally, add in the sauce and cook for a final 2-3 minutes until warmed through. Serve with fresh coriander.
I do free consultations every Tuesday's and Thursday's. Either way you will get some actionable tips to reach your fitness goals faster.
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