Everything in stir fry recipe is a quick, easy and cheap weeknight meal that everyone will love.
So this recipe I actually got from my sister in law. If you have read the blog since we started, you may have noticed I have mentioned a couple of times that she’s vegan and whenever we get the chance to see her (she lives in Bournemouth) she introduces us to a new vegan inspired meal.
This one was October last year, I hadn’t ever eaten tofu, again I’ve mentioned this in a previous post I’ll link here. And I hadn’t ever tried udon noodles. To me udon noodles have been a game-changer, I absolutely love the thick and smooth texture of them. Tom, not so much. He’s still an egg noodle guy so I sometimes mix the two together so we have the best of both.
So she called this a “bung it” stir fry because you just throw in everything you can. I’m pretty sure bung is a midlands word too, I’m not sure I hear many people use it.
This is a perfect meal after a busy day working. it’s really quick and easy. I am trying to get us into more of a routine now Tom is back working full time, so I am trying to plan our meals out a bit better again.
Eat a rainbow…
So in most stir fry’s I do, I like to have as many different vegetables as possible. I love my vegetables and I am really loving some of the new dishes we have coming up for you! But I had been feeling like I hadn’t gotten much veg in as of late so this seemed perfect.
Peppers are so versatile and I use them in so many dishes. So we put in the peppers we had leftover and they’re full of vitamins c & a, folic acid so great for pregnant women, fiber, potassium, so basically they’re a great addition to any meal.
We have a tonne of courgettes in our fridge at the moment so I decided to put that in. Courgettes, Zucchini, Baby Marrow, whatever you many call it, this vegetable is so great to put in so many things. Easy to throw into a stir fry, grate it and put it in cakes, throw it in smoothies. It’s not full of flavour which means it works in so many things. Courgettes are extremely low in calories, contain potassium, and a tonne of vitamin a. I’m sure if you hid this in most things, kids would have no clue all the nutrients they’re getting.
Pak Choi is something I tend to pick up in the supermarket when it’s on offer or like this one, needed to be used that day. I got two of these for £0.10p!! Pak Choi or Bok Choy as some people call it is a type of Chinese cabbage. It doesn’t have a hugely distinct flavour which is why it’s perfect for stir fry’s. It’s full of vitamins A, C, K, and has lots of B complex vitamins. Again this is really low calorie so perfect to mix in with everything else.
Although I’ve adjusted to eating tofu, tom is still not a huge fan. Unless I make a tofu bacon sandwich which he seems to really enjoy. He actually said he could have eaten this meal without it, I really enjoy it. I like to soak the tofu in soy sauce, paprika, and garlic for a half-hour before I fry it. It’s not necessary but does make it taste even more delicious. Seeing as we hadn’t got much protein in this dish I thought the tofu may help with that. For every 100g there’s are 10g of protein, which isn’t a tonne but you’re getting some. I also added cashew nuts for even more protein as per 100g of these you get 20g of protein! I feel like this is a great all-round, quick and easy meal, and most of the ingredients you have in any way!
This is possibly one of the quickest and cheapest meals we make. Especially if like me, you can grab things on offer at the shops! I think with the discounted prices this meal worked out to be around £1.80 in total for two people!
- 1 pack fresh egg noodles
- 1 pick udon noodles
- 1/2 red pepper
- 1/2 orange pepper
- 1 courgette
- 2 pak Choi
- 1 spring onion
- 1 red chilli
- Coriander leaf
- Cashew nuts
- Soy sauce
- Chop up your vegetables and add your peppers to a wok with a dash of olive oil.
- After a couple of minutes add your soaked tofu to a frying pan and cook for 3 minutes. - check out the Eating Tofu section for how to do this.
- Add in your courgette and pak choi with a splash of water to the wok.
- Flip your tofu and then add your egg and udon noodles with a splash of soy sauce.
- For the last couple of minutes add in your cashews.
- Tip your tofu from the frying pan to the wok and give everything a good mix together.
- Serve and dress with your chili, spring onion and coriander, another splash of soy sauce, and you’re done.
Amount Per Serving: Calories: 549Total Fat: 23gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 74mgSodium: 1504mgCarbohydrates: 57gFiber: 7gSugar: 10gProtein: 33g
Thanks for reading our Everything in Stir Fry Recipe. This one is thanks to my sister in law! She should be heading up from busy Bournemouth soon enough so if she’s got any other recipes to share I will definitely get them up on the blog.
- Everything in Stir Fry Recipe
- Homemade Wagamama’s Chicken Ramen Bowl
- Chocolate Tahini Banana Bread
- Steak Sandwich with Red Onion & Mustard Mayonnaise
- Crab Linguine
So many people ask us where we get these bowls from so I will leave a link to Garden Trading here. They have been such a hit! I get asked on my private Instagram quite a lot about them. They were actually one’s that tom picked so he’s quite happy everyone comments.