Edamame Noodle Stir Fry

Edamame Noodle Stir Fry
Edamame Noodle Stir Fry

Stir fry?… BORING! I know, I know but I have a job and sometimes I’m too tired to make a silly cauliflower tarts from scratch. However, if you like noodles and you want something fast, easy and healthy then this recipe may change your life forever or in the very least, make you laugh because it’s so easy and very ‘cheaty’ (not a word, I know).
Have I mentioned how much I loath chopping up vegetables? Well if I haven’t I’m going to say it again but ruder “I f**king HATE f**king chopping up f**king vegetables” (especially butternut squash, in the past a butternut squash has made me feel very violent). No butternut squash in this meal though so I can assure you, you’re quite safe. Anyway, I’m pretty poor right now and have discovered the wonder of the pre-chopped stir fry mix (cue angelic holy music). Sainsbury’s do several varieties for about £1.70 each, they’re glorious. My current favourite is the edamame bean one (I know, I’m dangerously middle-class).
Oh, and sorry mum for swearing but then again you raised me, so really you should take responsibly. Right, lets crack on, I have a bath running.

Edamame Noodle Stir Fry
Serves 2 / Takes 20 minutes
 / V
Make it vegan: Use rice noodles instead of egg noodles
1 Packet stir fry mix (edamame stir fry 300g)
1 nest of fine egg noodles (I know they say 1 per person but trust me, it’s too much)
Reduced salt dark soy sauce (or whatever soy sauce you have in your cupboard)
Half a pack of Quorn chicken (optional).
Glass of water
Spray oil

1. Spray a big-ish frying pan with oil and literally throw the entire stir fry mix into it  (I don’t own a wok but if you do feel free to use it). I don’t actually stir fry food on a very high heat, medium will do, I nearly always burn it if it’s too high.
2. Then I chuck on my Quorn if I’m using it, don’t use a whole pack though, use half and freeze the rest for another time.
3. Instead of adding more oil when the mixture looks a bit dry use your soy sauce instead. I’m pretty liberal with it and tend to use a quarter of a bottle at a time. If you don’t want to add that much though use water instead, this encourages the veg to steam rather than fry. I always keep a glass of water next to me when I’m cooking, it’s very handy for when things start looking a bit too ‘burny’ (again not a word but who are you, the word police? No! So lets continue)
4. Boil your kettle and pop your noodles on as soon as your vegetables start looking soft, this should only really take 10 minutes max. Turn off the heat.

5. Once your noodles are cooked don’t instantly drain them and throw them on top, you need to combine it properly. Take it off the heat, fork up some of the noodles straight out the water and put them into the stir fry. Mix together and then add another forkful. The extra water from the noodles helps keep the dish loose. You don’t want a giant lump of noodles surrounded by very soy saucy vegetables. No, no one wants that.



If you’ve had a go at making my noodles or any of my other recipes I’d love to hear about it. @corrieheale corrie.heale@gmail.com

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