I love stir fries as they are super quick and easy to make, as well as being extremely tasty. Lil’ L described this meal as ‘noodley doodely delish’.
Preparation: 10 minutes
Cooking time: 15 minutes
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 tbsp fresh or frozen root ginger, grated
2 carrots, chopped into thin julienne strips
250g / 9oz / 3½ cups pak choi, shredded
100g / 3½oz / 1½ cups small broccoli florets
90g / 3oz / ½ cup Chinese or oyster mushrooms (optional)
1 red pepper, sliced
175ml / 6fl oz / 3/4 cup vegetable stock
2 tbsp reduced salt soy sauce
2 tbsp cashew nut butter
½ tsp agave syrup (you can use any sweetener, to taste)
27g / 1oz / ¼ cup unsalted cashew nuts
4 tsp hempseed oil (optional).
300g / 10½oz wholegrain noodles (we used brown rice noodles)
- Heat the oil in a wok. Stir fry the onion, garlic and ginger on a medium heat for 3 minutes. Add the remaining vegetables and stir-fry for a further 2 minutes.
- Mix in the vegetable stock, soy sauce, sweetener and cashew nut butter and cashew nuts. Cover and gently simmer for 5 minutes.
- Meanwhile, cook the noodles for 5 minutes in boiling water. Drain, rinse in cold water, add to the wok and mix thoroughly. Arrange the noodles in four bowls. Allow to cool slightly, then mix in 1 tsp of hempseed oil into each bowl for an omega-3 boost.
For children that are not keen on big, chunky vegetables, chop them finely or whiz them in a mini chopper or food processor. Pak choi is a great vegetable for children as it blends very well into the sauce and noodles.