Stir-frys are such a time saver to prepare – they just take minutes. So when you come home from work, are tired and hungry, make yourself (and the family) a quick and healthy stir-fry.

As always with our recipes, use whatever vegetables you have on hand but make sure to include water rich greens.

For 2 servings you will need:

• egg noodles to serve 2 people
• 16 small prawns  – frozen are OK if you cannot buy fresh
• 1 onion, sliced
• ½ – 1 c broccoli florets
• ½ – 1 c cauliflower florets
• 6 – 8 mushrooms
• ½ a bell pepper
• snow-peas
• 2 gloves garlic, crushed
• fresh ginger to taste – grated
• spring onion, finely chopped for garnish
• coriander – finely chopped
• 1 – 2  mild red chili’s – remove the seeds
• 1 tsp stock powder – we like Rapunzel organic vegetable bouillon
• 1 – 2 Tbsp sweet chili sauce
• 1 – 2 Tbsp soy sauce or tamari
• 1 tsp corn flour/corn starch
• water

Method:

Cook noodles according to the directions on the packet, rinse and drain.

Chop, slice or dice all vegetables.

Add a tiny amount of olive oil to the wok and quickly stir-fry the prawns.

Add veggies, starting with the onion then add garlic and ginger, chili’s, pepper, cauli, broccoli and lastly mushrooms.

Stir-fry tossing the prawns and vegetables in the wok adding a bit of water if need be.

Work quickly as you don’t want to overcook anything.

Stir in the stock powder, followed by the sauces.

Add enough filtered water to make a sauce around the stir-fry.

Bring to the boil and then down to simmer.

Taste as you go –it  may need a bit more chili sauce or soy sauce.

Reduce the sauce until it thickens or you can use the slurry method below:

Make a slurry with the corn starch and about ¼ cup of water.

Add to the wok stirring until the mixture thickens.

Add the noodles into the wok and using tongs, combine with prawns and vegetables.

Heat through for about 3 minutes.

Add spring onion, coriander and serve.

Photo Credit: © Steve Robertson | Dreamstime.com

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