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
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.
Top tip for making Thai style stir-fry
Three of your five a day in every plateful!