Vegan Crispy Chilli Rainbow Stir Fry BOSHTV

Crispy Chilli Rainbow Stir Fry

  • Super simple
  • 0:25 m
  • 21 ingredients

Like eating pretty dishes with lots of colour? Well this one is for you. Our Crispy Chilli Rainbow Stir Fry has heat and punchy Asian flavours - all while leaping off the plate and looking absolutely stunning. Carrot, red onion and peppers are the key ingredients here, plus a good dose of chilli oil for that simmering heat lots of us adore. Quick and easy to make at home, this one is an absolute winner.

Serves: 2

Ingredients

For the veg

  • 1 tbsp vegetable oil
  • 125g Shiitake mushrooms
  • ½ block of smoked tofu
  • 1 large carrot
  • ½ red onion
  • 1 yellow pepper
  • 1 red pepper
  • 3 spring onions

For the stir-fry

  • 1 tbsp sesame oil
  • 1 tbsp crispy chilli oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 portions of noodles of your choice

For the stir-fry sauce

  • 2 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp rice wine
  • 2 tsp maple syrup
  • Large pinch of white pepper

To serve

  • 1 tsp sesame seeds
  • large handful coriander leaves
  • crispy chilli oil to drizzle

Before you start

Kettle boiled | 1 large saucepan | 1 wok

Step 1

Prepare the ingredients

  • Finely slice the mushrooms, red and yellow peppers and red onion.
  • Finely crumble the tofu.
  • Julienne the carrot.
  • Trim, half and finely slice the spring onions longways.
  • Get a saucepan of water boiling over a high heat.
  • Mix the soy sauce, rice wine, sesame oil, maple syrup and pinch white pepper to make your sauce.

Ingredients

  • 125g Shiitake mushrooms
  • ½ block of smoked tofu
  • 1 large carrot
  • ½ red onion
  • 1 yellow pepper
  • 1 red pepper
  • 3 spring onions
  • 1 tbsp sesame oil
  • 2 tbsp soy sauce
  • 1 tsp rice wine
  • 2 tsp maple syrup
  • Large pinch of white pepper

Step 2

Start cooking

  • Warm the chilli and sesame oil in the wok over high heat.
  • Add the mushrooms and tofu to the wok and stir for 2 minutes, adding a bit more oil if the pan starts to look dry.
  • Add the garlic and ginger purees and stir for 1 minute.

Ingredients

  • 1 tbsp vegetable oil
  • 1 tbsp crispy chilli oil
  • 1 tsp garlic paste
  • 1 tsp ginger paste

Step 3

Prepare the noodles

  • Add the noodles to the saucepan and cook according to packet instructions (usually 4 mins).

Ingredients

  • 2 portions of noodles of your choice

Step 4

Back to the wok

  • Add the peppers, onion and toss to combine for 2 minutes.
  • Add the stir fry sauce to the wok and stir for 2 minutes.
  • Add the carrots and toss to combine for 30 seconds.
  • Add the spring onion and stir fry sauce, toss for 30 seconds and reduce the heat.

Step 5

Finish and serve

  • Drain the noodles in a colander, quickly transfer to the wok and toss to combine and coat.
  • Transfer the contents of the wok into serving bowls, season with sesame seeds, a drizzle more crispy chilli oil, coriander and serve immediately.

Ingredients

  • 1 tbsp sesame oil
  • 1 tsp sesame seeds
  • large handful coriander leaves
  • crispy chilli oil to drizzle