Our Rainbow Stir Fry recipe has been a huge success, so we wanted to add new flavour options for you to spice up our well loved recipe! Stir-fries are a great way off using up any odd bits of vegetables in your fridge, so why not give ours a go?
Singapore Style
Ingredients:
6 tbsp soy sauce
3 tbsp curry Powder
2 tbsp honey
Method:
Combine all ingredients together and add to the noodles at the end of cooking.
Satay Style
Ingredients:
5 tbsp peanut butter
2 tsp honey/sugar
2 tsp soy sauce
1 tsp chilli flakes
2 tbsp lime juice
200ml cold water
Method:
Combine all ingredients together and add to the noodles at the end of cooking.
Teriyaki Style
Ingredients:
85g brown sugar
70ml soy sauce
1 garlic clove, crushed
4cm fresh ginger peeled and grated
1 tbsp cornflour
1 tbsp rice wine vinegar
350ml water
Mehtod:
- Pour 350ml water into a small saucepan with the sugar, soy sauce, garlic and ginger. Slowly bring to a simmer, stirring occasionally until the sugar has dissolved.
- Cook for 5 mins more or until glossy and slightly thickened.
- Combine the cornflour with 1 tbsp water and quickly whisk through the sauce. Whisk through the rice wine vinegar. If it’s still too thick, add a splash more water.
- Pour into a clean jar and leave to cool at room temperature.
UKHarvest Stir Fry Sauce
Ingredients:
1 tsp sesame oil (if you don’t have this, don’t worry)
3 tbsp soy sauce
Thumb sized piece of ginger, grated or finely sliced
Juice of 1 lime
Mehtod:
Combine all ingredients and add to the noodles at the end of cooking.
