The Student Guide To Eating And Living For A More Sustainable Future

Veggie Stir Fry

When I have a load of veggies looking like they’re nearing their expiry date, I actually get excited. Why? Because. Noodles. Soy sauce. 2 of my favourite things! I hope you enjoy this recipe as much as I do.
*The ‘stir’ in stir fry insinuates that you need to stir continuously throughout cooking, in a sort of tossing motion. Don’t forget that!*

Veggie Stir Fry

November 20, 2018
: 4
: 10 min
: 20 min
: 30 min
: Medium

Cost per serving: £0.91


  • 200 g rice noodles
  • 1 onion
  • 1 garlic clove
  • 1tbs grated ginger
  • 2 tbs veg oil (I used coconut)
  • 1 carrot
  • 1/2 red pepper
  • 4 lettuce leaves
  • 125 g mushrooms (about 1/2 a pack)
  • 1 chive stalk
  • 3 tbs soy sauce
  • Step 1 Chop all veggies into chunky pieces.
  • Step 2 Put noodles to boil for about 4 minutes.
  • Step 3 Heat oil over a medium-high flame in a pan (or wok) and add onions, garlic and ginger.
  • Step 4 When onions have softened, add carrots and bell peppers. Stir for a few minutes.
  • Step 5 Add mushrooms and continue stirring
  • Step 6 Turn the fire off and then mix in the lettuce pieces
  • Step 7 Drain the noodles and mix into the vegetables along with the soy sauce.
  • Step 8 Serve and enjoy!

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