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Quick & Easy #1 – Stir fried noodles

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I’m back from vacation and starting things of slow I decided to make a quick and easy recipe which is also very delicious! The recipe is quiet versatile as you can use whatever vegetables you’d like, for this recipe I used mushrooms, asparagus, carrot, spring onion and baby corn, but feel free to add your own additional veggies like bamboo shoots, mung bean sprouts, cabbage, leek or any other vegetable you prefer. Also feel free to leave out any vegetables you might not have on hand as this is supposed to be quick and easy and should not require additional trips to the grocery stores, ain’t nobody got time for that! 

From now on I’ll post a quick and easy recipe every single week for you and for me because it’s always handy having some healthy fast food options on hand, where the only time-consuming part is having to chop my food. 

As much as I love vegan instant noodles and noodle soups they aren’t always the healthiest options and apart from a little bit of oil and a pinch of sugar this recipe is quite clean. Now all I need is a perfect instant ramen recipe and I might just be able to resist my favourite brand of vegan ramen, but then again its all about balance right!?

Now let’s get cooking and enjoy some yummy stir fried noodles! And if you are making this for more than just yourself just double, or triple the recipe. And don’t forget to check back in next week for another quick and easy recipe!

Always feel free to leave a comment below or tag me in your creations on Instagram!

Much Love. 

A.J.

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Stir fried noodles

A quick and easy recipe for stirred fried noodles, filled with veggies and ready in about less than 20 minutes.
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Prep Time 10 mins
Cook Time 7 mins
Total Time 17 mins
Course Main Dish, quick meal
Cuisine Vegan
Servings 1 person

Ingredients
  

  • 2 tsp soy sauce
  • 1 pinch sugar
  • 1/2 tsp sesame oil
  • 1/4 tsp ginger
  • 150 grams wok noodles
  • 5 mushrooms
  • 50 grams green asparagus
  • 4 cloves garlic
  • 1 red chilli
  • 1 carrot
  • 2 spring onions
  • 6 baby corn

Instructions
 

  • Get your noodles ready (check package for directions) Now add a little bit of oil to a pan and turn the heat to medium/high. Once the pan is hot add the vegetables and turn the heat to medium. After about 5 minutes add the noodles, ginger, soy sauce and a pinch of sugar and stir fry for another 2 minutes before adding the sesame oil, turn of the heat and you're ready to eat. Enjoy!

Green Vegetable Curry

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I love greens and I love curry, why not marry these together into a nice delicious sauce to eat over rice, with some bread, roti or whatever else your heart desires. This is not a traditional curry recipe, but instead inspired by the delicious indian/surinamese dishes I loved to eat. One thing that makes this dish so great is that it will take about 20 minutes to create, nothing fancy, just good food! 

There will be lots more simple and easy dishes appearing on the blog because we all can use some simplicity. Of course you can still expect crazy rainbow dishes like this recipe for rainbow sushi or this recipe for unicorn dumplings.

 

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I used green bell pepper, peas, cilantro and sugar snaps, but for an even greener curry you can add spinach or ever kale, use whatever your heart desires. The heat in this dish is mild so if you like it spicy your can add a chilli pepper or another tablespoon of chilli flakes (gochugaru), and if you don’t like any heat at all you can skip the peppers.

And of course you can spot my bowl, which has pink rice (coloured with beet powder), because why have white rice when you can have any other colour? I never skip an opportunity to feed my chakras!

 

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Hope you’ll love this recipe, feel free to let me know if you made it or made a variation of this dish!

Enjoy!

Green Vegetable Curry

Print Recipe Pin Recipe
Course Main Dish, quick meal
Cuisine Vegan
Servings 2 people

Ingredients
  

  • 1 red onion chopped
  • 4 cloves garlic minced
  • 125 grams mushrooms chopped
  • 100 grams sugar snaps
  • 1 1/2 cup peas
  • 1 green bell pepper chopped
  • 1 handful cilantro
  • 1 tbsp curry powder
  • 1/2 tsp cumin seeds
  • 1 tbsp gochugaru or chilli flakes (optional)

Instructions
 

  • Start by sauteeing the onion and garlic over medium/low for about 3 minutes with a pinch of salt. After this you add the mushrooms, sugar snaps, bell pepper and peas, curry powder, cumin and gochugaru (or chilli flakes) Cook these for about 5 minutes before adding about 3/4 cup of water and cook for another 5 minutes to make it nice and saucy. Sprinkle some cilantro on top of the final dish. I had it with rice but you can have it with roti, or some bread, or whatever else you like. Enjoy.