Vegan Stir Fry

On a night we were all supposed to be out, we all ended up in! So I thought I’d do a quick stir fry as its always yummy and easy to throw everything together! Housemates vegan boyfriend was over so I made it vegan, but totally feel free to throw in some chicken if you’re a total carnivore (like my boyfriend who had his own portion of chicken ha ha).

Ingredients

2 aubergines, cut lengthways into 1/2cm slices

1 onion, finely sliced

1 chilli, finely chopped

1 red pepper, sliced

2 packs of stir fry mix (sugar snaps, baby corn, pak choi) like this one

Mushrooms, sliced

2 tbsp soy sauce 

2 tbsp sesame oil

1 tsp peanut butter

7 tbsp water

Egg noodles

To serve: 1 lime, slices of chilli, slices of spring onion

 

Method

Mix 1 tbsp sesame oil with 1 tbsp soy sauce. Lay the aubergine slices on a baking tray and brush over the oil/soy mix on each piece and pop in the oven for about 40 minutes. After 20 minutes, turn them over and coat on the other side. 

After about 20 minutes, get a pan of water on the boil and cook the noodles to packet instructions. 

In a large wok, heat 1 tbsp of sesame oil and cook the onion and chill with the peanut butter and remaining tbsp of soy sauce for a few minutes. Add the mushrooms and let these cook until softer. 

Add the stir fry selection with the 7 tbsp water, stir and pop the lid on for about 5 minutes. 

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Drain the noodles and plate up with the veggies and a couple of lovely slices of aubergine. 

Sprinkle with some spring onions and a few slices of chilli!

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I hope you enjoy this as much as we did!

Love A, x 

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