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.
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
roasted garlic powder
- Cook the soba noodles as described on the packet. Drain and set aside.
- 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.
- Season with salt and pepper, add a teaspoon of roasted garlic powder. Then add the kale. Cook for 1 minute.
- Add the noodles to the wok, drizzle with sesame oil and soy sauce, stir through.
- Serve hot.