If you’re a regular reader of this blog, you’ll know that yesterday I travelled all the way from North Devon back to Brighton, if that’s not a familiar sounding journey to you I’ll simplify it by saying it’s hours and hours and hours of driving. And if you’re a regular person, you’ll know that coming home after being on the road for hours and hours and hours of driving makes it extremely difficult to resist the urge to hunt online for Dominos codes that will get you carbs as far as the eye can see for around £20.
Being the born-again healthy cook that I am, I soldiered on and rustled up this stir fry. The key to surviving the struggle of not logging on to just-eat or calling your favourite Chinese is always having something in the cupboard that can be transformed in to a quick dinner. Luckily, I was armed with Amoy Ribbon Rice Noodles and Mum’s allotment purple sprouting broccoli. So with little more than a flash in a pan, I had dinner ready quicker than I could say “whats that website with the voucher codes on it?”
1 packet Amoy ribbon rice noodles
2 handfuls purple sprouting broccoli
3 tbps Wagamamas Hoisin Sauce
Few shakes soy sauce (to taste)
2 tbsps toasted sesame seed oil
- Heat oil in a pan (I used a le creuset, go ahead and use a wok if you have one, otherwise a frying pan is fine) and throw the broccoli in when its hot enough.
- Keep the broccoli moving, purple sprouting has really tender stems so its not hard to burn it to a crisp but it wants about 10 minutes of constant stirring on a medium heat.
- Once your broccoli is just about done (grab some and bite in to it to check) put your noodles in and keep everything moving to warm them up, each brand has its own instructions but they will usually want no more than 2 minutes of cooking.
- Add soy sauce, enjoy the sizzling noise, add hoisin sauce, keep your pan on the heat just long enough to make the sauces hot then take that flame off and serve.
Quick, easy and doesn’t result in major pizza guilt. Thanks for reading x