Speedy Weeknight Stir-Fry
Forget the takeaway and choose this hearty noodle dish, crammed full of fresh vegetables and plant-based protein. Ready in no time, it will soon become a regular weeknight dinner.
- Prep time
- 6 min
- Cook time
- 20 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 5.3 oz brown rice noodles
- 1 medium red onion
- 2 cloves garlic
- 1 x 1½″ piece ginger
- 7 oz chestnut mushrooms
- 1 small head broccoli
- 2 large handfuls of baby leaf spinach
- 3.5 oz frozen peas
- 8.5 oz canned chickpeas
- 1 oz cashews
- drizzle of olive oil
- pinch of sea salt & black pepper
Instructions
- 1
Cook the noodles following pack instructions.
- 2
While the noodles are cooking, place a frying pan over medium–high heat and add a drizzle of olive oil. Add the onion, garlic and ginger and cook for 2–3 minutes until fragrant. Then mix in the mushrooms and a sprinkle of salt and pepper; cook for 8–10 minutes until darkened and caramelised. Finally, add the broccoli, spinach, peas and chickpeas; cook for 4–5 minutes until the broccoli and peas are tender and bright green; and the spinach is dark green and wilted.
- 3
While the vegetables are cooking, make the sauce. Place the maple syrup, miso paste, tamari and 1 tablespoon of water in a small bowl and whisk to combine.
- 4
Add the noodles and sauce to the pan, toss to coat and serve ½ while piping hot, topped with a sprinkling of cashews. Reserve the remainder of the stir fry for lunch on day 5 of the plan.