Rainbow Stir Fry

12 Nov 2021


1 tbsp oil
1 red onion, diced
1 carrot, diced
1 stick of celery, finely chopped
1 red pepper, diced
80g broccoli, chopped including the stalk
75g frozen peas
75g sweetcorn
Handful of mushrooms, sliced
2 cloves garlic, finely chopped
300g noodles
1 chilli (optional), finely chopped

For the sauce

1 tsp sesame oil (if you don’t have this, don’t worry)
3 tbsp soy sauce
Thumb sized piece of ginger, grated or finely sliced
Juice of 1 lime


1. Prepare all the vegetables you are choosing to use.
2. Combine the sesame oil, soy sauce, ginger, lime and chilli (if using) into a bowl.
3. Before you start cooking your vegetables, put your noodles on to cook. They should take between 3 and 5 minutes.
4. Heat the oil in a medium frying pan over a medium-high heat. Add the onion and pepper and cook for 1-2 minutes. Next add all your other veggies and cook for 3-4 minutes until starting to soften, but still have a bit of ‘bite’ and crunch to them.
5. Now add the finely diced garlic and cook for 30 seconds, before adding the sauce. Give it a good stir to mix and heat it all through.
6. Once the noodles are ready, drain and add the vegetables. Stir to combine and enjoy!

Top tips

Stir-fries are a great way off using up any odd bits of vegetables in your fridge.

You can get experimental with flavours if you have oyster sauce or hoisin sauce.

For a source of protein, add some chicken, prawns, tofu or chickpeas.