Today I’m pleased to share a vegetarian stir-fry recipe that you’ll be able to find served up in primary schools across the UK from September, as it’s directly from the Department for Education’s Children’s Food Trust.
It takes about 15 minutes to prepare and is packed with veg, but gentle on spice so it should win the favour of most kids. I have adjusted the quantities to feed a family of four, rather than an army of school children!
Ingredients
7.5 ml
vegetable oil
35 g
broccoli, broken into small florets
50 g
/ 1/2 medium red pepper, deseeded and sliced
215 g
dried egg noodles
200 g
Quorn pieces
50 g
bean sprouts
25 g
mangetout
25 g
spring onions, sliced
10 g
root ginger, chopped
1/2 clove
garlic
1 tsp
light soy sauce (I used reduced salt soy sauce)
1/4 tsp
ground coriander
1 tsp
lemon or lime juice
40 ml
water
Method
Heat the oil in a large wok. Add the broccoli and red peppers and stir-fry for 5 minutes Cook the noodles according to the manufacturer’s instructions.
I made this simple Broccoli masala stirfry that turned out to be so good and easy too. Broccoli is a wonderful super food and most times we shy away cooking broccoli in an Indian recipe
Drain and set aside. For the stirfry. Remove from wok and transfer to a plate. Return the steak including any juices from the plate and the reserved sauce in the bowl and bring to the boil
A great mid-week quick, healthy dinner is a stirfryand this one didn’t disappointment. Add the chicken back into the wok, then pour in the sauce andstir over a medium heat until the chicken and vegetables are evenly coated and the sauce is thickened
An easy and tasty take-away style noodle recipe with beef and lots of veg. This stirfry recipe is super quick and simple to make and is great for using up leftover veg that needs to be eaten
Next add the red chilli and cook for a minute or so, then add the tender stem broccoli. Add the noodlesand a good splash of soy sauce and keep everything moving while everything has it’s remaining cooking time
Mix in the noodlesandstir together. Add the broccoliand mushrooms, stirfry for a few minutes. I think I probably do a stirfry about once a week, so I’m always trying to find new and interesting flavour combinations and sauces to create to keep things interesting
I use whatever vegetables I have in, but always courgettes andbroccoli. Sticks of celery are a life saver if I get the mid afternoon munchies and My Fitness Pal is a handy app that I use to keep track of my calories on my ipad and phone
Leyla Preston is the owner and Editor of Motherhood Diaries global magazine for parents. You can follow Leyla on Twitter (@M_Diaries) or join the busy Motherhood Diaries Facebook group where all mums get together and share stories and solutions with one another
The variety of noodle cuts that No Yolks comes in from Broad, Extra Broad, Fine, Kluski, Dumplings, and now Stir-Fry, makes it even easier to try recipes that I would have never thought of trying before
So add the noodles to the veggies, give it a final stirand you have steaming hot Thai Noodles. The oil for frying needs to be really hot and so does the wok for the noodles
Now add the fresh coriander, noodles, five spice and the juice of half a lemon. If you’re not a fan of sesame then you could always replace the sesame oil with vegetable oil and just remove the seeds from the prawns – it’ll still taste great (but not as great
When the meat is brown and sizzling transfer to a warm plate with the juices return your pan/wok to the heat and when it's sizzling hot add the remaining oil add the chilli, garlic, spring onions and ginger andfry, stirring almost constantly for two minutes
one bowl of this filled me up for hours, and it was very easy to cook – my non-fasting friends had noodles with theirs, but I was more than satisfied with the amounts I ate
How to make Chinese Chicken StirFryIn a bowl mix the spices, ketchup, soy sauce and honey. Heat a little oil in a frying pan or wok over a high heat and cook the veg for a few minutes
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