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Before you jump to Veggie Noodle Stir-Fry recipe, you may want to read this short interesting healthy tips about Healthy Eating Can Be An Easy Option.
The benefits of healthy eating are today being given more attention than ever before and there are many reasons for doing this. The overall economy is impacted by the number of men and women who are dealing with health conditions such as high blood pressure, which is directly associated with poor eating habits. There are more and more campaigns to try to get people to adopt a more healthy lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is often bad for our health. Most likely, most people believe that it takes a lot of work to eat healthily and that they will need to drastically change their way of life. Contrary to that information, individuals can modify their eating habits for the better by carrying out some small changes.
To see results, it is definitely not essential to drastically modify your eating habits. If you want to commit to a wholesale change, that is fine but the main thing at first is to try to make sure that you are making more healthy eating choices. Sooner or later, you will find that you actually prefer to ingest healthy foods after you have eaten that way for a while. Over time, your eating habits will change and your new eating habits will totally replace the way you ate in the past.
To sum up, it is not difficult to start to make healthy eating a part of your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to veggie noodle stir-fry recipe. You can have veggie noodle stir-fry using 17 ingredients and 37 steps. Here is how you do it.
The ingredients needed to prepare Veggie Noodle Stir-Fry:
- Take 200 g (8 oz) thick flat rice noodles or chow mein-style egg noodles
- Take 1 red onion
- Prepare 2 cloves garlic
- Use 5 cm (2 inch) piece of ginger
- Prepare 1/4-1/2 bunch fresh coriander/cilantro
- Use 1 small head of broccoli
- Use 1 red or yellow pepper
- Use 350 g (12 oz) firm tofu
- Get 1 carrot
- Prepare 1/2 fresh red chilli (Optional)
- Use 100 g (3/4 cup) raw, unsalted cashew nuts
- Take Vegetable oil
- Prepare 100 g (4 oz) snow peas or mangetout
- Provide 100 g (4 oz) baby spinach
- Get 2 limes
- Take Sesame oil
- Use Low-salt soy sauce
Steps to make Veggie Noodle Stir-Fry:
- Cook the noodles according to the packet instructions.
- Then drain and refresh in cold water (this stops them from over-cooking) and place to one side.
- On a chopping board, peel and finely slice the onion.
- Then peel and finely chop the garlic.
- Peel the ginger using a teaspoon…
- Then chop into matchsticks.
- Pick the coriander leaves…
- And finely chop the stalks.
- Cut the broccoli florets off the stalk…
- Halve any larger florets…
- Then thinly slice the stalk.
- Halve the pepper, scoop out the seeds and pith with a teaspoon.
- Then slice into strips.
- Cut the tofu into rough 2cm (3/4 inch) cubes.
- Using a vegetable peeler/speed-peeler, peel the carrot lengthways into long ribbons.
- Trim and halve the chilli lengthways (if using)…
- Then run a teaspoon down the cut side to scoop out the seeds and white pith.
- Finely slice at an angle, then wash your hands thoroughly.
- Place a wok or large non-stick frying pan on a medium heat, add the cashew nuts, and toast until golden, stirring regularly.
- Tip into a small bowl.
- Place the pan back on a high heat and drizzle in 1 tablespoon of vegetable oil.
- Add the red onion, garlic, ginger and coriander stalks…
- Then fry for 2 minutes, or until lightly golden, stirring regularly.
- Throw in the broccoli, pepper, tofu and snow peas or mangetouts…
- And fry for 2 minutes, stirring regularly.
- Stir in the spinach and allow it to wilt.
- Then add the noodles and carrot ribbons.
- Toss well for a minute to heat through.
- Squeeze over the juice from half the lime.
- Add 1 teaspoon of sesame oil and 2 tablespoons of soy sauce…
- Then toss to coat.
- Sprinkle over the sliced chilli (if using), toasted nuts…
- And the reserved coriander leaves.
- Then serve with lime wedges for squeezing.
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