Crispy Chilli Rainbow Stir Fry

Super simple
Super simple
Super simple
Super simple
0:25 m

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.

Start cooking ➞




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.
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