What do you do if you receive a stir-fry pan from BK and Go-tan and they ask you to create a nice dish for them? Yes indeed, you step into your kitchen and give it a shot.
I actually realised that I do not stir-fry that often… so another good reason to start with it right away. What I love about stir-fry is that it usually contains vegetables with different colours, which makes the dish look great. I used bimi, bell pepper, shiitake, scallion and bamboo shoots. Bamboo shoots really add something special to this dish.
People that now me know that I try to make all my marinades, dressings and sauces myself. And that is what I did for this stir-fry dish as well. A combination of grated ginger, garlic, tamari, sesame oil, sweet chili sauce and pepper, a flavour explosion in the positive sense of the word. If this is not umami, I do not know what umami is 😉
For the topping I used coriander leaves, oven roasted cashew nuts and chili pepper (for those who like it hot!)
All of the above served with the egg-noodles that were part of this great gift make a perfect stir-fry for me. So yes indeed, October turned into “woktober” in my house. I will for sure use this great ‘wokarang‘ pan a lot! By the way: the whole dish is vegan, except for the noodles. Easy to swap for a vegan version!
Will you give it a try? I would love to hear what you think of it!
stir-fry vegetables with noodles
vegetarian vegetables stir-fry with egg-noodles
- 2 cloves garlic
- 30 gr ginger
- 2 tbsp tamari
- 2 tsp sesame oil
- 1 tbsp sweet chili sauce
- 1 pinch pepper
- 1 pinch salt optionally
- 100 gr shiitake
- 1 scallion
- 100 gr sweet pointed pepper
- 100 gr broccolini or broccoli
- 30 gr bamboo shoots
- 1 tsp coconut oil
topping and noodles
- 1 red chili
- 4 sprigs coriander
- 30 gr cashew nuts roasted, unsalted
- 150 gr egg noodles dry weight
grate the ginger and finely chop the garlic. Mix all the ingredients together and stir well. Add salt to your own taste (I never add it though...)
stir-fry and noodles
cut the shiitake and sweet pointed pepper in bite-size pieces. Chop the scallion. Put half of the green aside as garnish. Put a pan with boiling water on the stove
heat the stir-fry pan and add the coconut oil. Stir-fry the scallion, pepper and shiitake for 2 minutes. Then add the bimi (or broccoli) and bamboo shoots and fry for another 3 minutes
add the marinade, mix well and take the pan of the heat
in the meantime boil the noodles according to the instructions on the package. Make sure you rinse them with cold water and drain them well for the best result!
mix the noodles with the vegetables and garnish with the cashew nuts, coriander leaves and optionally chili pepper