This plant based stir-fry combines traditional Chinese flavours with seasonal produce. It comes together in under 30 minutes too!
For the stir-fry sauce:
- 4 tbsp soy sauce (or tamari for gluten-free)
- 2 tbsp red wine vinegar
- 3 tbsp hot sauce
- 2 tbsp maple syrup
- 4 tbsp water
- 2 tbsp cornflour mixed with a splash of water to form a paste
For the stir-fry:
- 200g rice noodles
- 1 large red onion - cut into slices
- 4 cloves garlic - minced/finely chopped
- 1/2 cup cashews
- 2 red peppers - cut into slices
- 240g purple sprouting broccoli
- 200g red cabbage - sliced
- 250g pak choi - trimmed and rinsed
- 300g portabellini mushrooms - sliced
- 200g tofu - cut into cubes
- Mix all of the sauce ingredients together in a bowl and set to one side.
- Fry the tofu off in the sesame oil, if you’re using it. Set the tofu aside once done.
- Add a splash of oil to a wok and bring up to a medium-high heat.
- Chuck the onion in and fry until it softens and starts to brown, then add the garlic and cashews and fry for another 30 seconds or so - making sure to not burn the garlic.
- Put your noodles on to cook - with rice noodles we find that you can usually just pour hot water over them and leave to soak for 5 minutes, instead of boiling them on the hob.
- Get all the veg into the wok, pour in the sauce and cook for 5 minutes - you should end up with piping hot veg that's that still crunchy and fresh.
- Add the tofu in to heat through (if using).
- Drain and rinse the noodles and add them to the wok, give everything a good mix and serve immediately.
- Category: Dinner
- Method: Stir-Fry
- Cuisine: Chinese
Keywords: Plant based stir-fry, seasonal stir-fry