Stir fries are great dishes created in seems to use up anything in the fridge and more! They need very little planning and even less preparing but they can be easily adjusted to feed two or fill a crowd. That is why we all love them so much…
- Thin Chinese rice noodles for stir-fry, 1 large bunch
- Whole cherry tomatoes 5 to 6
- Red pepper 1
- Avocado 1
- Cucumber 1/2
- Carrot 1
- Spring onion 1
- Soya sauce 2 tsp
- Crushed ginger 1 small bite
- Pressed garlic 1 clove
- Rice vinegar, a dash
- Rapeseed oil, a glug
- Fresh chopped basil
- Optional: dried seaweed Hijiki for decor (pre-soaked)
First soak the noodles 5 minutes in boiling water. Rinse with cold water, drain and reserve. They must be still firm but malleable and gone completely translucent.
Fry your cherry tomatoes and strips of carrot and red pepper in a wok with a spoonful of rapeseed oil. Reserve.
Start dicing the avocado, chopping the cucumber in strips (ideally with a mandolin or grater) and slicing the spring onion finely lenghtwise.
Throw the drained pasta in to the wok, season with soy sauce, rice vinegar and ginger or 5 spices. Shake around the wok until coated with the sauce and warm.
Assemble all the vegetables in a dish then throw the noodles in and season with some more soya sauce and crushed ginger, the pressed garlic and some rice vinegar. Add a dash of olive or sesame oil if too dry. The salad must be generously dressed and have a certain bite! Tear some basil into it and serve at room temperature .