Gluten and Dairy Free Chilli Vegetable Stir Fry

serves / makes 2

Ingredients

  • 300g fresh rice noodles
  • 1 yellow pepper, sliced
  • 1 red onion sliced
  • 1/2 carrot, grated
  • 6 mini sweet corns, sliced
  • handful of Chinese greens/shoots
  • handful of green beans
  • handful of mushrooms, sliced

For the stir fry sauce:

  • 3 tablespoons gluten free soy sauce
  • 2 tablespoons rice vinegar
  • 2 teaspoons cornstarch
  • 1 teaspoon sesame oil
  • 140ml vegetable stock
  • 2 teaspoons sugar
  • 2 teaspoons garlic paste
  • 2 teaspoons minced ginger
  • 1 teaspoon chilli paste

Method

  1. Heat a drizzle of olive oil in a large shallow saucepan
  2. Add in the vegetables and cook for a further 3 minutes
  3. Add the noodles
  4. To make the sauce, heat the ingredients in a small pan, stirring until well combined
  5. Pour on top of the vegetables and noodles

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