Some days all you need is a super quick and easy meal that doesn’t require a lot of effort, nor is there a strict recipe to follow. I always feel uncertain as to whether I should share some of this easier recipe with you all. In my head, you all know how to throw together a stir fry, so why would you need me to give you a recipe?

But, I made this dish multiple times over the summer and again once I was back home. It really is a meal that is easy, healthy, and delicious. It’s especially great if you need a break from beige foods (which was especially the case after just a few days of the summer holidays in the UK).

I love brightly coloured food, vegetables come in so many different colours and shades that they make every plate look lively and bright. And, as you all know, I am eating vegetarian dishes a fair amount more than I used to. I’m not committing to Vegetarian only on weekdays, as I had done previously, but I am trying to make my diet 75% vegetarian and plant based.

The key to any stir fry is the seasoning and the sauce. I don’t use much in my stir fry, as I like the veggies to shine through. I also don’t cook the vegetables for too long, so that they retain their bite, adding more texture to the meal.

Ingredients

1 green pepper, julienned
1 red pepper, julienned
1 yellow pepper, julienned
1 onion, thinly sliced
100 grams kale, roughly shredded
1 bunch green tea soba noodles
garlic, minced
pepper
roasted garlic powder
salt
soy sauce
sesame oil

1. Cook the soba noodles as described on the packet. Drain and set aside.
2. Place a wok over a medium heat, and add a splash of soy sauce. Add the onion, cook for 4 – 5 minutes. Add the peppers. Cook for 5 – 6 minutes, then add the minced garlic.
3. Season with salt and pepper, add a teaspoon of roasted garlic powder. Then add the kale. Cook for 1 minute.
4. Add the noodles to the wok, drizzle with sesame oil and soy sauce, stir through.
5. Serve hot.