Many thanks to @tamaraeats for this tasty recipe. "I used plant-based chicken chunks but this can be replaced with any vegan alternative such as Quorn or tofu."
Tasty Stir Fry recipe
Many thanks to @tamaraeats for this tasty recipe. "I used plant-based chicken chunks but this can be replaced with any...
Ingredients
For the seasoning
| 1 tsp | onion powder |
| 1 tsp | chilli flakes |
| 1 tsp | Steenbergs chicken seasoning |
| to season | Steenbergs Himalayan salt & Rainbow pepper |
For the stir fry
| 1 tbsp | sesame seed oil |
| 200g | cubed 'chicken' or other plant-based protein |
| 100g | frozen peas (or any frozen vegetable of choice) |
| 2 | nest of noodles |
| spring onions | |
| 1 tbsp | cornflour |
For the sauce
| 2 tbsp | brown rice vinegar |
| 3 tbsp | ketjap manjis |
| 1 tsp | sugar |
| 100ml | water |
Method
- Add the cubed “chicken”, cornflour and all the seasonings to a container. Close the container and shake well so that all the “chicken” is covered.
- In a bowl, mix all the ingredients for the sauce and set aside.
- Heat the oil in a large non-stick frying pan on medium heat.
- Once hot, add the “chicken” and fry until golden brown.
- Whilst the “chicken” cooks add the noodles and peas to a pot of boiling water, and cook according to the instructions on the packet of noodles (normally this is 3 minutes).
- Once the “chicken” is golden brown, reduce the heat to low and add the sauce, stir to combine and simmer until the sauce has reduced (2-3 minutes).
- Turn off the heat and add the cooked noodles and vegetables, make sure everything is covered with sauce.
- Season with salt and pepper to taste and top with spring onions.Enjoy!
Shop for ingredients
You may also enjoy
Vegan Laksa Noodle Soup Recipe with Tofu Puffs
"A delicious Malaysian style coconut curry soup that is full of fragrant flavours. Add in whatever veggies you like to...