After vowing to fill my diet with rainbow foods and trying to eat as many vegetables as I can, this rainbow stir fry seemed like a great option. You could make this deliciously spicy but adding half a tablespoon of siracha to the mixture, I simply add chili flakes at the end. I love a stir fry, the texture balance is so perfect. All those crunchy vegetables with soft, soaked in sauce noodles. If you are wanting to cut out the carbs, you could swap the egg noodles for something spiralised like courgette. This is so quick to bring together, a perfect and delicious meal to cook after work and another great thing to take in your lunchbox. Also, as January is usually a bit cash strapped, this is a perfect way to pretend you’re having take out, win win.
Prep time: 10 mins
Cook time: 15 mins
- Half a red, yellow and green pepper, sliced thinly (I chop and keep the rest for salads)
- 3 tblsp oil
- 3 cloves of garlic, minced
- 5cm piece of fresh ginger, grated
- 1 large carrot, grated
- Handful of sugar snap peas or mangetout
- 1 small red onion, thinly sliced
- 200g raw king prawns
- 300g egg noodles
- 125ml vegetable stock
- 60ml hoisin sauce
- 1 tbsp soy sauce
- 2 tsp plain flour or cornstarch
- Pinch of salt an pepper
- Chilli flakes (optional)
- Sesame seeds (optional)
- Chop all veg, grate garlic and ginger.
- Heat a frying pan with 2 tbsp oil and add chopped garlic and ginger. Cook for 2 minutes until fragrant. Season prawns and add to a pan, cooking until completely pink.
- Whilst prawns are cooking, mix veg stock, hoisin, soy and flour in a bowl or measuring jug and set aside.
- Remove prawns to a plate.
- In the same pan used for prawns, add noodles, chopped peppers, carrot, sugar snap peas and onion. Cook for 4 minutes until just tender.
- Add prawns back to pan with sauce mixture and cook for a couple of minutes until sauce thickens slightly.
- Divide between bowls and top with sesame and chili.