Amidst a very chaotic evening last week, we still managed dinner. Or at least, I managed dinner. I was the one that prepared it, cooked it and ate it. No husband at home and the kids turned up their noses when they looked in the pan. Well, cereal it was for the fuss pots. Because that's the kind of mom I am when they don't like what I cook. I have used the expressions like, "You don't know how good you got it.", "Just wait till you live on your own", "Do you honestly think dinner just magically appears on the table?", and my favourite "From now on, cook yourselves!". Yes, I say all these things to my kids. Does it change their attitudes to the dishes they turn up their noses at? Ah, no. There just might be a lesson here for me to keep quiet!
Although my kids didn't like this dish, I loved it. I am easy like that because I really will eat pretty much anything you put in front of me. Just not bananas, ever. Apart from that, I don't think there is too much I don't like or won't eat. That being said, I was one hell of a picky kid. So maybe, just maybe, I could cut my kids some slack. I did say maybe.
On to the food.
I think stir frys are a great way to use up leftover veggies in the fridge, which is exactly how this dinner came about. Not to mention, usually quick. As I was in a hurry and desperately wanted to eat something good. Sometimes, a bowl of cereal just won't do! With a bunch of loose ends in the fridge dinner was ready in no time at all. I used runner beans in this recipe, because I had them. Don't be put off if you don't have them. Use what you have like green beans, asparagus or even broccoli. It all works!
You will notice in the recipe below that I used sesame oil for the vegetables. I love the flavour it gives in stir frys. That being said, just use olive oil if you don't have sesame oil in your pantry. I always talk about substitution. Quite often it is the key to cooking and not being put off the array of recipes containing ingredients you don't have or have never heard of. Sometimes it's okay to look past the list of ingredients and try to imagine it how you would like it.
The next day you are at a loose end for dinner and don't have much time, keep the handy stir fry in mind. This honestly was done in 20 minutes, with no crazy rushing around the kitchen. I have talked too many times about the reality of quick dinners. Sometimes they can be quick and tasty. This dish falls directly into that category. Go on, give it a try!
20 Minute Noodle Stir Fry
Serves 4 / Prep time: 10 minutes / Cook time: 10 minutes
5 oz/125 grams rice noodles
1 Red pepper, cut into thin strips
1/2 Red onion, thinly sliced
Bunch runner beans, trimmed and cut into thin slices
3 oz/75 grams soy bean sprouts
2 Garlic cloves, crushed
2 Tablespoons soy sauce
1/4 Cup/60 ml teriyaki Sauce
2 Tablespoons brown sugar
2 Garlic cloves, crushed
1 Tablespoon sesame seeds
1 Tablespoon sesame oil
In a large wok heat the sesame oil for just a minute and add the garlic and all the vegetables (except the bean sprouts). Toss for a few minutes to ensure even cooking. After about 5 minutes, add the soy sauce, teriyaki sauce, brown sugar and bean sprouts. Stir and toss really well and continue to cook for a further 2-3 minutes.
Cook noodles according to package, drain and rinse. Add the noodles to the vegetables and toss for a minute to coat completely. Sprinkle over the sesame seeds and serve immediately.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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