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Tuesday, 18 August 2015

Quick and Tasty Vegan Stir-Fry



I struggle a lot with making quick, easy meals that are healthy, too. I am not adverse to swinging by McDonald's or picking up a couple shop-bought sandwiches full of mayo and yummy fillings if it means I won't have to slave away in the kitchen for longer than say, 20 mins, max. Yes, folks, I am l a z y.

So today, I was pretty darn happy with myself when I put together a delicious meal in 3, yes, THREE minutes! THREE. I am chuffed as hell.



Now, I am trying my best to be a bit healthier at the mo, although that definitely went out the window this weekend when sausages, ice cream and alcohol were all on the cards. But it's a new week, and I'm trying to get back on that horse, so I thought a hot meal for lunch would be the best way forward to fill me up and keep me going. But I'm a lazy git, and I didn't want to take long - also, I was hangry and if I have to wait too long then biscuits happen.

Stir-frys are always great quick meals as they're a good ol' one-pan favourite and so easy. I am a sucky cook who lived off tinned soup for the entirety of uni, so now that I'm trying to branch out to proper 'meals' they are still rather limited in terms of adventure and technical difficulty, but this one was damn tasty if I do say so myself, and is also totally vegan and gluten-free. Winner!




The ingredients are TOTALLY interchangeable depending on what you have in your fridge/cupboard. Mine's pretty empty right now hence why there is no meat in this version, although I do often go vege by choice. My lunch today consisted simply of the vfollowing ingredients:
  • 1/2 a courgette
  • 1/2 an onion
  • 1 pepper
  • Mushrooms
  • Satay sauce
  • Rice noodles
 THAT'S IT! So, so simple. You can easily adjust and add other veg you happen to have in (chillis would be delicious) and add meat of your choice too - chicken or prawns would be particularly tasty. It's just dead flexible.

First things first - chop your veg. I like to cut my courgette 'long'-ways for Asian-inspired dishes and keep it circular for roasting, but that is a totally personal preference. Line a frying pan/wok with some fry-lite to keep those calories low and wait for it to heat a little.

In the meantime, boil a kettle-full of water and bung your rice noodles in a bowl ready. Alternatively use egg noodles - you do pretty much the same thing, just boil them in another small pan for roughly 3 minutes. Pour your boiled water over your rice noodles, cover, and leave for 2-3 minutes (or as long as the packet says). I like to use rice noodles as they're gluten free so keep my tummy happy.

Your frying pan/wok and fry lite should be hot by now, so chuck in your 'harder' veg first - i.e. your courgette, onion, peppers. The stuff that takes longest to soften in totally-basic terms. Stir it around so nothing sticks and after a minute or so start adding your softer veg - i.e. mushrooms. Add salt and pepper to taste - another option is to add chilli flakes or hoisin sauce.

Everything's been on the go now for about TWO MINUTES TOTAL. I KNOW, RIGHT.

Now - the secret ingredient - Sainsbury's own Satay Sauce. I stumbled upon this the other day and I LOVE it, mainly because I'm a sucker for that peanut-y satay flavour, and also because it is so, so handy and easy to use. Literally open, bung it into your pan and stir. It is completely vegan-friendly and delicious. Amazing.

Drain your noodles, mix them into the veg-and-sauce, and serve. Boom. 3 minute healthy, gluten-free, vegan meal. Done.





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