Super Green Stir-Fry
A vibrant and healthy Asian-inspired stir-fry loaded with fresh green vegetables, mushrooms, and brown rice noodles in a savory chili-soy sauce. This nutritious dish combines asparagus, sugar snap peas, edamame, and spinach for the perfect vegetarian meal.
4 servings
7 min
Ingredients
- •2 tablespoons peanut oil
- •1 tablespoon ginger
- •2 cloves garlic
- •2 bunches asparagus
- •2 whole green onions
- •7 oz sugar snap peas
- •2 tablespoons chilli bean paste
- •2 tablespoons light soy sauce
- •2 teaspoons water
- •1 cup shelled edamame
- •7 oz enoki mushrooms
- •9 ounces mature spinach
- •8⅘ oz thin brown rice noodles
- •1 whole red chile
- •¼ cup cilantro leaves
- •to serve
Cooking Instructions
- 1.
Heat the oil in a large non-stick frying pan or wok over high heat. Add the ginger and garlic and cook for 1 minute. Add the asparagus, onion and peas and cook, stirring, for a further 1 minute. Add the chilli bean paste, soy sauce and water and cook, stirring, for 1-2 minutes or until combined. Add the edamame, enoki, spinach, and noodles, toss to combine and cook for 1 minute or until warmed through. Top with the chile and cilantro to serve.
7 min
