Thai style stir-fry
Skill level: Easy peasy
Costs: Cheap as chips
Stir-frying is one of the quickest ways to cook a meal, and this one is packed with healthy vegetables, too. Cooking the vegetables quickly makes sure that they keep all of their nutrients and vitamins, so it's a great way to pack in a healthy mid-week dinner when you're in a hurry. Try adding chicken, prawns, shredded beef or any of your favourite ingredients – it's also good with tofu. You can add water chestnuts, mushrooms, baby corn, sugar snap peas or any other vegetables you like, too. Drizzle in a light soy sauce and it’s ready to be enjoyed.
- 1tbsp sesame oil (optional)
- 1tbsp vegtable oil
- 1 onion
- 2 carrots
- 2 cloves garlic
- 1cm piece root ginger
- 2 red peppers
- 240g tin sweetcorn, drained
- 250g vermicelli noodles
- 2 eggs
- 2tsp soy sauce
- Handful fresh coriander
- 1 lime
Three of your five a day in every plateful!
- Heat the sesame oil and vegetable oil in a large wok or frying pan.
- Peel and chop the onion. Peel and thinly slice the carrot. Add to the hot pan.
- Peel and finely chop the garlic and ginger. Add to the pan. Stir occasionally.
- Slice and de-seed the pepper. Add the peppers and sweetcorn to the pan.
- Boil the kettle and cook the vermicelli for 3-5mins until soft. Drain, and add to the wok.
- Beat the eggs and add them to pan. Stir rapidly to scramble the eggs through the vegetables and noodles.
- Stir in the soy sauce, roughly chopped coriander and the juice of the lime.
- Serve with more coriander scattered over the top and some lime wedges.