Ginger Lime Noodle Stir Fry
Our go-to for an under 15 minute weeknight dinner. Use whatever veggies you have in the fridge and whatever noodles you can get your hands on. We love this on its own or with salmon, chicken or tofu.
If you’re GF, use rice noodles.
If you’re low FODMAP leave out the garlic in the teriyaki sauce and use rice or soba noodles.
Serves: 4
Time: 15 minutes
Ingredients –
Teriyaki Sauce:
1/3 cup tamari
2 tbsp sesame oil
1 tbsp ginger, freshly grated
2 cloves garlic, crushed and roughly chopped
1/2 tsp chilli flakes
1 lime, zest and juice
Noodles:
1 tbsp cooking oil
1 carrot, julienned
1/4 green cabbage, sliced
1 zucchini, cut into matchsticks
1/2 tsp sea salt
200g udon or soba noodles, cooked according to the packet instructions
1 1/2 cup coriander, roughly chopped
1/4 cup sesame seeds
Method –
Firstly make the teriyaki sauce, add all of the ingredients into a bowl. Mix everything together and set aside.
Heat the oil in a pan and add the carrot, cabbage, zucchini and sprinkle over the sea salt. Cook everything over a high heat for 3-5 minutes, you want the vegetables to still have a ‘bite’ to them.
To the pan of cooked vegetables, add the soba noodles, coriander and sesame seeds. Drizzle over all of the teriyaki sauce and gently toss everything together. You can either reheat everything so that the noodles and sauce have heated up otherwise eating them at room temperature is just as delicious.
Any leftovers will keep in an airtight container in the fridge for up to 3 days.
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