Spicy Soy Stir Fry

Too few ratings

katelisabeth

Community Member

“A quick, simple and tasty stir fry sauce that you can make from staple ingredients in your kitchen cupboard. A great way to make use of leftover veg, too.”

Difficulty

Easy 👌
15
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
2 tbsp vegetable oil
4 tbsp light soy sauce
4 tbsp dark soy sauce
1 tbsp sesame oil
2 tsp sugar
1 tsp chopped ginger
½ tsp chilli flakes (add more or less to taste)
2 cloves garlic
1 pinch Japanese 7 Spice
1 package spring onions
300 g mixed vegetables
300 g chestnut mushrooms
400 g Fresh Egg Noodles
Metric
Imperial

Utensils

  • wok
  • serrated knife
  • wooden spatula
  • tablespoon
  • Step 1/4

    • 2 tbsp vegetable oil
    • 1 tsp chopped ginger
    • ½ tsp chilli flakes (add more or less to taste)
    • 2 cloves garlic
    • wok

    Heat oil in a wok or large pan. Add garlic, chilli, ginger and gently sautee.

  • Step 2/4

    • 1 package spring onions
    • serrated knife

    Chop the mushrooms into bitesize pieces and set aside. Separate the white and green halves of the spring onions. Finely chop the green halves and set aside. Chop the white halves into chunky pieces and add to wok on a medium-low heat.

  • Step 3/4

    • 4 tbsp light soy sauce
    • 4 tbsp dark soy sauce
    • 1 tbsp sesame oil
    • 2 tsp sugar
    • 1 pinch Japanese 7 Spice
    • 300 g mixed vegetables
    • wooden spatula
    • tablespoon

    Once the spring onions are beginning to brown, add your mixed veg. Then add soy sauces, sesame oil, sugar and 7 spice. Stir fry for 2 minutes.

  • Step 4/4

    • 300 g chestnut mushrooms
    • 400 g Fresh Egg Noodles

    Stir in the mushrooms, then the fresh noodles. Stir fry for 2 minutes. At the last minute, add the chopped green spring onion. Serve.