You can’t beat a simple stir fry on a weeknight. When your batteries are running low and you need a nutritious meal, a stir fry is the perfect solution! There are thousands of variations of this dish, which has its roots in Chinese cuisine but has become popular all over the world for its simplicity and taste. Named for the technique used to make it, the stir fry ingredients are constantly moved around over a high heat to avoid burning. This stir fry is seasoned with Lofoten Seaweed’s Wok & Greens spice blend – a fragrant, aromatic blend of garlic, coriander, lime and winged kelp. You can experiment with toppings on this dish – peanuts and cashews provide texture and flavour, as do crispy onions, shichimi, furikake, or your favourite hot sauce!
Makes 2 portions
125g egg noodles
60g carrot, sliced into matchsticks
40g spring onion, sliced
100g red pepper, sliced into matchsticks
3 garlic cloves, thinly sliced
Wok & Greens spice blend
1 tbsp soy sauce
1 bunch fresh chives, chopped
1 small bunch basil, chopped
2 tbsp neutral oil
1 tbsp fish sauce
Bring 1 – 2 litres of water to boil. Cook the noodles according to packet instructions, then drain and rinse with cold water. Set aside
Heat the oil in a large frying pan or wok over a high heat. When the oil is smoking, add the vegetables and sear for 2 minutes. Season with the Wok & Greens spice blend, then add the soy sauce, fish sauce and the juice from half a lime. Reduce the heat to medium.
Add the noodles to the pan, and mix well until heated through. Stir through the chopped herbs. Finish with sesame seeds and a lime wedge.