Vegetable Teriyaki Stir-Fry
A punchy, sweet and sticky classic Japanese vegetable teriyaki stir-fry. The sauce is thick and glossy and sticks to the noodles and veg really well and it's vegetarian-friendly which makes it super versatile.
Ingredients
- 200 g Soba Noodles
- 4 tablespoons vegetable oil
- 2 red peppers sliced
- 1 medium size head of broccoli cut into florets
- 1 large red onion sliced
- 2 large handfuls of mangetout sliced
- 1 large carrot grated into ribbons
- 2 large handfuls of bean sprouts
- 2 pak choi sliced
- 2 spring onions sliced
- 200 g pouch of Passage to Asia Teriyaki Chicken Stir-Fry Sauce
- 1 red chilli deseeded and sliced (to serve, optional)
- 1 lime cut into wedges (to serve)
Instructions
- Prepare noodles as per the packet instructions, set aside.
- If making one stir-fry at a time heat a tablespoon of oil in a large wok and once hot, add the vegetables. Stir-fry for 3-4 minutes, add a quarter of the noodles and stir-fry for a minute or two.
- Pour stir-fry sauce into the wok and toss through the vegetables and noodles.
- Reduce heat to low and continue to stir-fry for 2-3 minutes.
- Serve immediately with a squeeze of lime and a few slices of chilli.