Quick Stir Fry

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Recipe by Ella Blackwell

Sometimes I get stuck in a rut, cooking the same old thing. Some of my tastiest meals are created from random bits in the fridge mixed with cupboard staples. Here is a very quick but surprisingly tasty light supper. Requested by my little guinea-pigs a number of times since. Luckily, I had scribbled them down at the time...

Ingredients

Noodles and Veg

-Around 400g Finely sliced veggies (I used cabbage, carrots, broccoli and onion)

-1 tbs Tamari & Coconut Oil

-300g Rice Noodles

-160g Marinated Tofu Pieces (you could marinade your own; I cheated)

-Packet of Salted Peanuts

Sauce 

-1" of Turmeric, peeled (or ginger)

-1 Stick Lemon Grass; outer layer, top and bottom removed

-A large handful each of Mint, Coriander and Basil

-Peanut Butter 70g

-Juice of 1 Lime

-2 tbs Tamari

-1 tbs Cider Vinegar

-150ml coconut milk

-1 tbs Tomato Puree

Method:

1. Stir fry the veggies in a hot frying pan or wok in the Tamari and oil for around 5 mins add the tofu, cook for another 2 mins

2. Cook the rice noodles as per packet

3. Put all the 'Sauce' ingredients into a Nutri bullet or liquidiser and blitz until smooth

4. To serve; layer up warm noodles, the hot veggies/tofu, pour on a large helping of the sauce and throw on a large handful of peanuts

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Ella lives in Sussex with her husband and two young kids. After 10 years as a fashion designer she changed her lifestyle to bring up the children. She has a small start-up company with a friend selling children’s Teepees. Currently they’re building a house from scratch, grand designs style. Being a creative person; producing healthy family meals is simply an extension of this. There are, of course some creative culinary disasters along the way...

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