Last updated on May 9th, 2018 at 11:42 am

Recipe for Stir-Fried Veggies, served with crispy noodles. Very healthy and flavoursome.

2 medium onions, peeled and cut into small wedges, loosen the wedges into leaves
2 large carrots, peeled and shaved with a potato peeler
1 red bell pepper, halved, seeded and cut into strips
1 x 200 g punnet of broccoli, stems finely sliced on the diagonal, florets cut smaller
4 courgettes, sliced diagonally
a large handful of pak-choi or spinach, sliced into strips
Ina Paarman’s Green Onion Seasoning
canola oil
1/2 cup (125 ml) Ina Paarman’s Honey Mustard Coat & Cook Sauce (freeze the rest)
1 x 75 g packet instant noodles (discard the seasoning pack)
1 bunch spring onions, finely sliced on the diagonal

How to
Prepare all the vegetables and season lightly with Green Onion Seasoning. Toss together in a sieve or colander and leave to stand over a mixing bowl for 35 minutes.

Preheat a wok or large frying pan. Add 2-3 T (30-45 ml) oil and briefly stir-fry 1/3 of the dry noodles in a little oil, and remove from wok. Drain on kitchen paper

Stir-fry the drained vegetables and rest of the noodles until limp and bright in colour. Add the Honey Mustard Sauce and any juice that might have drained out of the vegetables. Toss for +- 2 minutes and serve straight away.

Garnish with crispy fried noodles.

By: Ina Paarman

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