Pulled oats and vegetable stir-fry noodles - tasty vegan wok
22:20
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| Not sure about the pack design to be honest. What the hell is the tiger doing there. |
I was a bit apprehensive as I placed the plate in front of the football watching husband, but such is his trust in me that he just tucked in - I had to retreat to the kitchen in case we were heading for a car crash. But he actually really liked it and pronounced it was very tasty and fresh. Probably more due to the fresh vegetables than the pulled oats, but at least the pulled oats didn't decrease the enjoyment. And he didn't ask what it was, which usually is a good sign.
This is a really easy, healthy and quick weekday meal. If unlike me you are not a fan of chopping, buy a pack of wok veggies and make it even easier for yourself. And feel free to use any veg you like.
Pulled oats, vegetables and noodle stir-fry (serves 4)
Oil1 red onion, chopped
1-2 garlic cloves, minced
Fresh chilli to taste, chopped
1 cm piece of fresh ginger, grated
1 carrot, grated or cut to strips
1 red pointed or bell pepper, cut to strips
100g mushrooms, sliced
3 tbsp soy
3 tsp honey
florets of one broccoli head
2 nests of wholewheat noodles
200g pulled oats (or other meat substitute)
Handful of raw cashews
Fresh parsley, chopped
Fresh parsley, chopped
Salt and pepper
Heat a splash of oil in a wok or a large frying pan. Add the onion, garlic, ginger and chili and fry for a couple of minutes on medium heat. Add the carrot, bell pepper and mushroom and continue frying until the vegetables start to soften.
In the meantime bring a pan of lightly salted water to boil. Add the noodles and cook until 3 minutes of cooking time remains (I used 5 minute wholewheat noodles). Add the broccoli florets and cook for another 3 minutes. Drain.
Mix the soy and honey together in a small bowl.
Add the broccoli, noodles, soy and honey mix, pulled oats, cashews and parsley. Add a pinch of blackpepper and season with salt if necessary. Cook for just another minute or so on high heat until everything is piping hot.
Heat a splash of oil in a wok or a large frying pan. Add the onion, garlic, ginger and chili and fry for a couple of minutes on medium heat. Add the carrot, bell pepper and mushroom and continue frying until the vegetables start to soften.
In the meantime bring a pan of lightly salted water to boil. Add the noodles and cook until 3 minutes of cooking time remains (I used 5 minute wholewheat noodles). Add the broccoli florets and cook for another 3 minutes. Drain.
Mix the soy and honey together in a small bowl.
Add the broccoli, noodles, soy and honey mix, pulled oats, cashews and parsley. Add a pinch of blackpepper and season with salt if necessary. Cook for just another minute or so on high heat until everything is piping hot.
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