Hello lovelies, as promised there is a new category on the blog: Quick recipes. As the name suggests, these are recipes that are easy and quick to prepare, but still full of healthy ingredients and loved by everyone in the family. Most of the time these are meals I make for lunch, when the girls come home hungry from school, or in the evening after a busy day when I still want something satisfying and healthy.
First up are veggie stir fry noodles from the wok – the girls' absolute favourite. They're so easy and quick with just a handful of ingredients, and to quote the girls: better than any takeout place – well then! I don't know how often I've already made them, but at least once a week someone in the family is asking for them.
You can of course swap the vegetables for whatever you have – we love them with broccoli, sweet peas, edamame, mushrooms or red cabbage instead of the white one. I keep them mild since the girls won't eat them spicy, but I've added some options in the recipe if you like your food with a kick. The beauty of the wok is that the vegetables stay crisp while the sesame oil, soy sauce and ginger soak in within minutes.
Mie noodles
Mie noodles are thin wheat noodles that cook in just a few minutes – perfect for wok speed. If you want them gluten-free, use rice noodles and swap the soy sauce for gluten-free tamari. I cook the noodles separately according to the package and fold them in right at the end, so they soak up the sauce without clumping.
Quick recipe also means I only take 1 or 2 pictures, so the recipe lands on the blog in no time – from our table to yours, so to say.
If your family loves dishes from the wok, there's more Asian-inspired cooking waiting on the blog: my tempeh and cashew stir-fry with veggies is just as speedy and packed with protein, colourful vegan chop suey with rice noodles brings variety to the noodle bowl, and for something fresh and nutty you'll love my soba noodle salad with peanut dressing. I'd be so happy to hear how you like the noodles!
