Wednesday, 7 November 2018

Rach Eats Lunch: Simple Stir Fry

Simple stir fry recipe

(Ah, damn - shot my food in the wrong camera setting.)

So, how was your weekend? I had a really, really busy one - so busy in fact, my body just decided it would rather shut down this morning and I overslept. To be fair, I did a LOT last week, and I can kind of understand. Damn you, CFS. But it was a really good weekend - we went to see a birds of prey centre on Sunday, and I've basically decided that I really, really want to fly birds. Honestly. As well as seeing lots of different birds, including owls (one got so excited to see its keeper, it flew into a wall and ended up being carted off in a fishing net - oops!), vultures (they're cool - they're noisy, but not scary!), and loads of hawks and falcons - we also got to watch them flying too. I literally had no idea that they train falcons using a giant remote controlled bird/airplane - but they do, and we watched two of the birds chase it from the sky and bring it back to the ground. Oh, and we watched a group of vultures eating their dinner! Yum. Maybe I won't tell you what it is, since it is a food blog. It's meant to be appealing, after all!

Today's recipe is inspired by the one I made last week! Can I remember which one it was? Can I hell. Oh, it was paella. I started frying off the veggies and realised that actually, I could make a stir fry out of this. Really. So I basically bought a packet of slippery ready wok noodles, made a proper basic sauce, and did it all over again. Totally works with cooked chicken or a protein of your choice too, by the way. Do it!


(Wok on)

Serves 1

You'll need:
1 sachet ready wok noodles
1 large handful mixed peppers, sliced into strips
1/2 red onion, diced
1 small carrot, thinly sliced into batons
3 tablespoons dark soy sauce
1 teaspoon garlic
1/2 teaspoon runny honey
1 tablespoon olive oil
1 piece frozen chicken (optional)

(Double up the sauce quantities if you prefer more of it!)

1. Start off by getting the veg prepped - chop the mixed peppers into strips, dice the red onion and peel the carrot. Chop the top and bottom off the carrot and cut it into thin batons.

2. Boil the kettle and pop the carrot batons into a small mug. Pour hot water over the top and allow the water to cool. This is just to soften the carrots a little. Once cool, take the carrots out and allow them to dry off. In another mug, add the soy sauce, garlic and runny honey and give it a good stir until smooth. If you're cooking chicken or any other protein, pop it in the oven now and wait for about 10 minutes before it's fully cooked to start on the stir fry.

3. Then, here's the fun bit! Get a medium saucepan and coat the inside with some low fat olive oil spray, then turn the hob on to high and allow it to heat up a bit - nice and sizzling! Turn the hob down to medium-high, add the veggies and stir it up until the onions and lovely and soft and the peppers smell lush.

4. Take the ready wok noodles out of the packet, and gently break them up with your fingers - they will be a bit oily - and add them to the pan. Stir it all around for approximately 2-3 minutes until the noodles are piping hot.

5. One final thing - take the pan off the hob and pour in the sauce and give it a stir. Then you can pour it all into a bowl and serve with your choice of protein if using! Yaaay, stir fry!

I was so impressed with this recipe - it was filled with delicious flavours (the sauce especially - OMG), and the veggies were lovely and crunchy too - thoroughy enjoyed making this! Admittedly, the pan got a bit burnt and I was a bit scared about getting the burnt food off - but it turns out a big tablespoon of bicarb around the pan with a tiny bit of hot water helps to get the stains off! Phew!

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