Fridge Raid Stir Fry Recipes

HONEY SRIRACHA STIR FRY

Honey Sriracha Stir Fry image

This Honey Sriracha Stir Fry is a very fast and healthy dinner that takes just 15 minutes to make - use whatever veggies you have in your fridge! Crunchy vegetables and soft noodles with a sweet and spicy sauce.

Provided by Nickki Thompson

Time 25m

Number Of Ingredients 12

Ingredients

2 nests dried egg or rice noodles
1 tbsp Vegetable or Wok/Stir Fry Oil
2-3 tbsp Sriracha chilli sauce - depending on how hot you like it!
3 tbsp Light Soy Sauce
3 tbsp Runny Honey
Griding of freshly ground black pepper
1 tsp garlic paste
1 tsp ginger paste
3 Spring Onions, finely sliced
A selection of veg such as thinly sliced peppers, mushrooms, sugarsnap peas (snow peas), courgettes (zucchini), baby corn
A handful of pak Choi or fresh spinach (added at the last couple of minutes cooking time)
Sesame seeds for sprinkling, optional

Steps:

Cook the noodles according to the packet instructions and drain.
In a small bowl, stir together the Sriracha, soy sauce and honey. Add a good grinding of freshly ground black pepper.
Place a wok on a high heat and add the vegetable or stir fry oil. Add the garlic and ginger paste and let it sizzle for a moment, but don't let it burn. Quickly add the vegetables, stir frying for 3-5 minutes.
Add the drained noodles to the pan and pour in the sauce, stirring everything together so all the veggies and noodles are lightly coated in sauce. Turn down the heat and let it bubble for a minute before throwing in the Pak Choi or spinach.
Add more soy sauce if necessary and sprinkle with sesame seeds and add a drizzle of sesame oil, if you like. Serve immediately.

Nutrition Facts : Calories 429 calories, Carbohydrate 52 grams carbohydrates, Cholesterol 117 milligrams cholesterol, Fat 18 grams fat, Fiber 8 grams fiber, Protein 19 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 1712 grams sodium, Sugar 26 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 12 grams unsaturated fat

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