Stir-frying is a gift of gods: you can cook it in a few minutes finally using up the veggies from the bottom of your fridge. The short frying makes vegs taste fresh and crunchy but also leaves more vitamins in the food than long cooking.
I used some fancy looking gluten-free black rice noodles, but black noodles taste just the same, you can use the average rice noodles. Most of them are not supposed to be cooked but only soaked in hot water, check package instructions to make sure you do the right thing.
Ingredients (makes 4 portions):
- 180 grams of black rice noodles
- 1 tablespoon coconut oil
- 3 cm ginger (peeled and minced)
- 3 garlic (peeled and minced)
- 1 onion (peeled and sliced)
- 2 bell pepper (seeds removed, sliced)
- 1 small courgette (cut in half slices)
- ½ small cabbage (1 cm thick slices)
- 3 tablespoons soy sauce (gluten free if needed) + extra to drizzle
- 150 gram cooked chick peas
- 2 tablespoon sesame seeds
Prepare the noodles according to the instructions on the packaging, normally you need to soak noodles in hot water until they are softened through (about 8 minutes). Then drain well.
Heat coconut oil in a non-stick pan or wok and put in the garlic and ginger. After a second add onion then stir bell pepper in and let it fry for 3 minutes. Toss in cabbage and courgette and fry for 3 more minutes. Add soy sauce and chickpeas and fry for a few more minutes until vegs are al dente (fried but still have a bite). Season to taste with salt and pepper, depending on the saltiness of the soy sauce you`re using you might not need any salt here.
Mix in the noodles and on a high fire heat it up (don’t cook for long, do this step right before serving).
In a dry pan toast sesame seeds for a few minutes until slightly browned and sprinkle on top of the noodles when serving. Add some extra soy sauce if needed.