Stir-Fried Vegetables with Noodles
Recently some really interesting research has been done on the best way to release maximum flavour from vegetables. The bottom line appears to be to season them after cutting, but before cooking and to leave them to stand for 35 minutes. During this standing time the vegetables become sweet and flavourful and the juices that leak out are re-incorporated towards the end of the stir-fry period, so none of the nutrients are lost.
YOU WILL NEED
- 2 medium onions, peeled and cut into small wedges, loosen the wedges into leaves
- 2 large carrots, peeled and shaved with a potato peeler
- 1 red bell pepper, halved, seeded and cut into strips
- 200 g punnet of broccoli, stems finely sliced on the diagonal, florets quartered
- 4 courgettes, sliced diagonally
- a large handful of pak-choi or spinach, sliced into strips
- Ina Paarman's Green Onion Seasoning
- canola oil
- ½ cup (125 ml) Ina Paarman’s Honey & Mustard Coat & Cook Sauce (freeze the rest)
- 75 g packet instant noodles (discard the seasoning pack)
- 1 bunch spring onions, finely sliced on the diagonal
Prepare all the vegetables and season lightly with Green Onion Seasoning. Toss together in a sieve or colander and leave to stand over a mixing bowl for 35 minutes.
Preheat a wok or large frying pan. Add 2 – 3 T (30 – 45 ml) oil and briefly stir-fry ⅓ of the dry noodles in a little oil, and remove from wok. Drain on kitchen paper.
Stir-fry the drained vegetables and the rest of the noodles until limp and bright in colour. Add the Honey Mustard Sauce and any juice that might have drained out of the vegetables. Toss for ± 2 minutes over high heat and serve straight away.
Garnish with crispy fried noodles.
The reason for discarding the noodle seasoning is because most brands contain MSG.