Friday, 3 July 2009

Vegetable Thai-Style Noodle Stir Fry

A nice straight forward stir-fry with a good flavour. Feel free to change around the vegetables you use, just remember to add the one which needs cooking most (toughest stalks etc.) earliest.


  • 4 tbsp sunflower oil

  • 2 tbsp coriander powder

  • 2 tbsp cumin powder

  • 1 tsp cayenne pepper

  • 1 tsp mustard powder

  • 1/2 tsp salt

  • 2 pieces broccoli, cut into small florets

  • 2 courgettes, sliced and top and tail removed

  • 1 pepper, cut into thin strips, core discarded

  • 6 small mushrooms

  • 4 packets of 'straight to wok' ribbon noodles (or pre-cooked ribbon noodles)

  • 2 spring onions, sliced thinly



  1. Mix the oil, coriander, cumin, pepper, mustard and salt in a wok and start to heat.

  2. Add the broccoli and courgettes and stir well to get a good coating with the oil and spice mix.

  3. Stir-fry for 5 minutes, stirring every half minute or so to ensure even cooking.

  4. Add the mushrooms and peppers and stir-fry for a further 5 minutes.

  5. Add the noodles and stir-fry carefully for another 4 minutes so as to not break them.

  6. Mix in the spring onions and serve immediately.

Serves 4.

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