After years of trying to perfect, what is seemingly, the most simple of dishes I think I've finally nailed it.
And now I can't get enough of the stuff.
Of course there are a lot worse things a girl can be addicted to(like Manolo Bhanhiks or dangerous men), although like any good obsession thoughts of this one are starting to take over my life.
I am already counting down the hours 'til I can fire up my wok (or heavy-bottom based pan) and start tossing around a rainbow of vegetables, noodles and sauce - whatever takes my fancy.
For anyone still struggling to master the stir fry here is my favourite recipe
1tbsp of heavy oyster sauce
2tbsp dark soy sauce
1 inch piece of ginger (peeled and sliced into matchstick thick strips)
2 cloves of garlic (minced)
1tsp of stir-fry oil, or groundnut oil
200g of medium egg noodles (cooked to packet instructions and tossed with a drizzle of sesame oil)
Handful of toasted black and white sesame seeds
Handful of toasted cashew nuts
Half of each red and green pepper (sliced into strips)
1 red onion (sliced thinly)
2 carrots (peeled and cut into ribbons using a vegetable peeler)
Half a bag of beansprouts
Any other vegetables you like.
2 spring onions (sliced thinly)
- Heat a wok or heavy-bottom pan over a high heat
- Add the stir fry oil and wait for it to start steaming (very important)
- Add the garlic and ginger and stir fry for a few minutes
- Add all the veg except the beansprouts and allow to cook for a minute
- Add a splash of water to create steam
- Toss in the noodles and stir thoroughly to heat
- Mix together the oyster sauce and soy sauce and pour over
- Add the beansprouts, then the nuts and seeds, stirring to combine, making sure everything is coated and hot
- Serve onto warmed plates, with or without your favourite protein (tuna steak, chicken breast)
- Enjoy, maybe with a few coriander leaves and a bit of extra soy.