Crispy Chilli Rainbow Stir Fry
Like eating pretty dishes with lots of colour? Well this one is for you. Our Crispy Chilli Rainbow Stir Fry has heat and punchy Asian flavours - all while leaping off the plate and looking absolutely stunning. Carrot, red onion and peppers are the key ingredients here, plus a good dose of chilli oil for that simmering heat lots of us adore. Quick and easy to make at home, this one is an absolute winner.
Serves
Ingredients
For the veg
<item-todo-done>1 tbsp vegetable oil<item-todo-done><item-todo-done>125g Shiitake mushrooms<item-todo-done><item-todo-done>½ block of smoked tofu<item-todo-done><item-todo-done>1 large carrot<item-todo-done><item-todo-done>½ red onion<item-todo-done><item-todo-done>1 yellow pepper<item-todo-done><item-todo-done>1 red pepper<item-todo-done><item-todo-done>3 spring onions<item-todo-done>
For the stir-fry
<item-todo-done>1 tbsp sesame oil<item-todo-done><item-todo-done>1 tbsp crispy chilli oil<item-todo-done><item-todo-done>1 tsp garlic paste<item-todo-done><item-todo-done>1 tsp ginger paste<item-todo-done><item-todo-done>2 portions of noodles of your choice<item-todo-done>
For the stir-fry sauce
<item-todo-done>2 tbsp soy sauce<item-todo-done><item-todo-done>1 tbsp sesame oil<item-todo-done><item-todo-done>1 tsp rice wine<item-todo-done><item-todo-done>2 tsp maple syrup<item-todo-done><item-todo-done> Large pinch of white pepper<item-todo-done>
To serve
<item-todo-done>1 tsp sesame seeds<item-todo-done><item-todo-done> large handful coriander leaves<item-todo-done><item-todo-done> crispy chilli oil to drizzle<item-todo-done>
Before you start
Kettle boiled | 1 large saucepan | 1 wok
Prepare the ingredients
- Finely slice the mushrooms, red and yellow peppers and red onion.
- Finely crumble the tofu.
- Julienne the carrot.
- Trim, half and finely slice the spring onions longways.
- Get a saucepan of water boiling over a high heat.
- Mix the soy sauce, rice wine, sesame oil, maple syrup and pinch white pepper to make your sauce.
Start cooking
- Warm the chilli and sesame oil in the wok over high heat.
- Add the mushrooms and tofu to the wok and stir for 2 minutes, adding a bit more oil if the pan starts to look dry.
- Add the garlic and ginger purees and stir for 1 minute.
Prepare the noodles
- Add the noodles to the saucepan and cook according to packet instructions (usually 4 mins).
Back to the wok
- Add the peppers, onion and toss to combine for 2 minutes.
- Add the stir fry sauce to the wok and stir for 2 minutes.
- Add the carrots and toss to combine for 30 seconds.
- Add the spring onion and stir fry sauce, toss for 30 seconds and reduce the heat.
Finish and serve
- Drain the noodles in a colander, quickly transfer to the wok and toss to combine and coat.
- Transfer the contents of the wok into serving bowls, season with sesame seeds, a drizzle more crispy chilli oil, coriander and serve immediately.