fbpx

Teriyaki Stir-fry

CategoryDifficultyBeginner
Cook Time25 minsTotal Time25 mins

Ingredients
 200 g Egg-free noodles
 4 tbsp sunflower or vegetable oil
 1 cloves garlic, crushed
 1 red chillies, seeds removed and finely chopped
 2 cm piece ginger, finely chopped
 3 cups of stir fried vegetables
 100 g bean sprouts
 45 ml Teriyaki Sauce
 A good handful of salted cashew nuts, lightly toasted & spring onions to garnish

Method

1

Place the vegan noodles in boiling water and simmer for 2- 3 Minutes. Then drain. Heat a large wok on a medium heat with the oil and when hot add the garlic, chillies and ginger. Cook, stirring all the time and then add in the noodles with a little of the water. Turn up the heat.

2

Add the vegetables. Now add the bean sprouts. Stir well. Turn off the heat. In a separate pan, lightly fry the prawns in some plain oil until golden brown.

3

Toss the prawns with the vegetables; add the cashew nuts and spring onions.

Ingredients

Ingredients
 200 g Egg-free noodles
 4 tbsp sunflower or vegetable oil
 1 cloves garlic, crushed
 1 red chillies, seeds removed and finely chopped
 2 cm piece ginger, finely chopped
 3 cups of stir fried vegetables
 100 g bean sprouts
 45 ml Teriyaki Sauce
 A good handful of salted cashew nuts, lightly toasted & spring onions to garnish

Directions

1

Place the vegan noodles in boiling water and simmer for 2- 3 Minutes. Then drain. Heat a large wok on a medium heat with the oil and when hot add the garlic, chillies and ginger. Cook, stirring all the time and then add in the noodles with a little of the water. Turn up the heat.

2

Add the vegetables. Now add the bean sprouts. Stir well. Turn off the heat. In a separate pan, lightly fry the prawns in some plain oil until golden brown.

3

Toss the prawns with the vegetables; add the cashew nuts and spring onions.

Teriyaki Stir-fry

More Recipes

Chicken-Style Kadai
Beginner50 minsIndian Delights
Our versatile Chicken-Style Strips are tossed in a wok with curry leaves, coriander, turmeric, red chilli and mustard seeds, and are topped on an aromatic South Indian tomato chutney and finally finished with fresh coriander leaves.
Mumbai Street Burger
Beginner50 minsIndian Delights
Stack our Asian Spiced Burger with red onion, pickled cucumber, vegan cheese, tamarind reduction, green chutney and sliced pickled cucumber.
shares