Veggie Stir-Fry
Veggie stir-fry with rice noodles is a nutritious dish packed with vitamins, minerals and fibre. Rice noodles are a good source of carbohydrates, providing energy, and are naturally gluten-free. The mixed vegetables in the stir-fry, such as mushrooms, carrots, red bell peppers and cabbage, offer a range of essential vitamins and minerals. Carrots are rich in beta-carotene, which is converted into vitamin A, crucial for vision and immune function and bell peppers provide vitamin C, which supports the immune system and skin health. Mushrooms contain B vitamins, selenium and potassium, while cabbage is high in vitamin K, vitamin C, and antioxidants. Sesame oil then adds healthy fats, particularly polyunsaturated and monounsaturated fats, which are beneficial for heart health. It also contains antioxidants that help reduce inflammation. The stir-fry sauce, made with soy sauce, rice vinegar and honey, provides a balanced combination of savoury, tangy and slightly sweet notes.
Stir-frying is a cooking technique that originated in Chinese cuisine and has been practiced for centuries. It became more prevalent during the Ming Dynasty with the advent of the wok, a versatile cooking vessel used for quick frying, boiling, steaming and much more. As Chinese immigrants settled in different parts of the world, they brought their culinary techniques with them, making stir-frying a popular method in many Asian countries. Today, stir-frying is valued worldwide for its quick cooking time and ability to preserve the nutrients and flavours of the ingredients.
This stir-fry is a quick, healthy and delicious meal that showcases the natural flavours of fresh vegetables, enhanced by the perfect sauce. It's perfect for busy days when you seek a wholesome meal without spending too much time in the kitchen. The dish's vibrant colours, diverse textures and rich flavours make it a favourite in many households.
Cook the noodles in salted water until al-dente.
Cut the pepper, carrot and cabbage julienne and slice mushrooms as needed.
On a tablespoon of sesame oil in a wok saute ginger and garlic for a few seconds over high heat. Add in the chopped vegetables and mushrooms, then cook for 2 minutes over high heat.
Combine soy sauce, rice vinegar and honey, and stir it into the veggies. Toss around the pan for a few seconds, add in the noodles and toss all together over high heat for a few more seconds to combine.
Veggie Stir-Fry
Ingredients
Instructions
- Cook the noodles in salted water until al-dente.
- Cut the pepper, carrot and cabbage julienne and slice mushrooms as needed.
- On a tablespoon of sesame oil in a wok saute ginger and garlic for a few seconds over high heat. Add in the chopped vegetables and mushrooms, then cook for 2 minutes over high heat.
- Combine soy sauce, rice vinegar and honey, and stir it into the veggies. Toss around the pan for a few seconds, add in the noodles and toss all together over high heat for a few more seconds to combine.
