If you’re craving a bit of the naughty stuff, then try this recipe. It’s a great example of how ‘frying’ can be healthy (if you do it right!) This dish has a whole load of vegetables bursting with vitamins, and the noodles will really make sure that this meal fills you right up.
What you’ll need:
– A large frying pan, or wok.
– Olive oil
– Cumin Seeds
– Mustard Seeds
– Curry Powder (or masala)
– Red powder chilli
– Soy Sauce
– Vegetables of your choice (I went for one carrot, two handfuls of bean-sprouts, six mushrooms, half a red onion, two spring onions and a few leaves of left over cabbage). Red peppers are great too, if you fancy those.
– 400grams of fresh noodles (Rice noodles are great, but if you’re super hungry try fresh egg noodles – they are what I use)
What to do:
1. Prep your veggies.
Wash them and ensure that they are cut into medium size pieces. (I normally grate my carrots into long ribbons with a potato peeler.)
3. Let the seeds heat up (still keep the heat on medium), and when they begin to pop and brown (as seen above), throw in all of the vegetables.
4. Allow the veggies to fry for five to ten minutes. This really depends on how many vegetables you put in, and how crunchy you like your veggies. (I usually enjoy mine well done, especially when there are mushrooms involved.)
6. When they are almost done, pull chunks of the fresh noodles apart and place in the pan, folding the vegetables over them and mixing thoroughly. Check the packet of noodles for cooking time, I generally leave them in for no more than three to four minutes.
7. Now turn off the heat, and throw in a pinch of tumeric, red chilli powder, and curry powder.
8. Finally, drizzle over a couple of teaspoons of soy sauce. (If you need extra salt add that in too).
9. Grab a fork and eat up!
I hope you all enjoy this quick recipe. It’s never taken me more than twenty minutes to do, so it’s great for a quick, nutritious and filling meal. (Better than a traditional fry up, anyway!)