Posted on August 23 2020
Quick Vegetable Stir Fry Recipe
Mix Vegetable Stir Fry
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
For the sauce:
For the stir-fry:
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.