3 cups of veggies of your choice (carrots , cabbage, peas, broccoli, peppers, onions, tomatoes, pineapple etc)
½ cup rice
½ cups meat of choice (chicken strips, beef strips or fish chunks)
2 tbsp sesame (olive or peanut oil)
Chilli flakes to taste
Fresh coriander for garnish
Sauce
3 tbsp low sodium soy sauce
2 tbsp rice brown sugar
1 tbsp rice vinegar
2 garlic cloves (minced)
½ thumb size ginger (grated)
¼ tin pineapple slices (strained and chopped)
2 tbsp water or chicken stock
Prepare rice according to directions on pack Heat oil in the wok until smoking hot, stir-fry meat until sealed (about 2 minutes)
Add veggies and stir to coat in remaining oil. Stir together and cook for 3-4 minutes before adding noodles. Add a little more oil to coat all ingredients and continue stirring.
Heat sauce ingredients in saucepan on medium heat until the sugar is dissolved, do not burn. Add sauce to stir -fry Arrange on plate and garnish with coriander
Tip Chop all vegetables into approximately the same size to ensure even cooking. Tofu can also be used as a substitute for meat.
