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Rainbow Stir-Fry

  • Simple
  • 0:25 m
  • 25 ingredients

We love a stir fry. Seriously, we love them. They're next level tasty, proper quick and also can be such a healthy veggie dish. This particular recipe also features our favourite colour: ALL the colours. We like to say "Eat the rainbow" a lot and with this dish, you can do just that. Easy vegan dinner! The full recipe for this dish can be found in our brand new book, Healthy Vegan. Order your copy now!

Serves: 2

Ingredients

For the stir-fry

  • 1 red onion
  • 5cm piece of fresh ginger
  • 40g cavolo nero
  • 1 red bell pepper
  • 50g tenderstem broccoli
  • 50g baby sweetcorn
  • 1 carrot
  • 50g frozen edamame beans
  • ½ tbsp rapeseed oil
  • 1 tsp toasted sesame oil
  • 60g mangetout
  • Salt & pepper to taste
  • 150g wholewheat noodles

For the sauce

  • 3 garlic cloves
  • 3 limes
  • 1 fresh red Thai chilli
  • ½ tbsp soy sauce
  • 1 ½ tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 20g fresh coriander leaves

To serve

  • 25g cashews - toasted
  • 4 radishes
  • 1 lime
  • 1 spring onion
  • 10g fresh coriander leaves
  • 1 tbsp mixed sesame seeds

Before you start

Powerful Blender l Fine grater or Microplane l Saucepan l Wok

Step 1

First, make the sauce

  • Peel and roughly chop the garlic
  • Halve the limes
  • Rip the stems from the chillies, cut them in half lengthways and remove the seeds if you wish
  • Put the garlic cloves, soy sauce, sesame oil, rice wine vinegar, chillies and coriander leaves into the blender
  • Squeeze the lime juice into the blender and blitz to make a sauce
  • Taste, tweak and season to perfection with salt and pepper
  • Keep to one side 

Ingredients

  • 3 garlic cloves
  • 3 limes
  • 1 fresh red Thai chilli
  • ½ tbsp soy sauce
  • 1 ½ tbsp rice wine vinegar
  • 1 tsp toasted sesame oil
  • 20g fresh coriander leaves

Step 2

Now, prep the vegetables

  • Peel and thinly slice the red onion
  • Peel the ginger by scraping off the skin with a spoon, then grate
  • Trim, halve and core the red pepper, then thinly slice
  • Remove the tough stalks from the cavolo nero and thinly slice the leaves
  • Trim and quarter the Tenderstem broccoli lengthways
  • Halve the baby sweetcorn lengthways
  • Peel the carrot and cut it into matchsticks
  • Cook the edamame following the packet instructions
  • Trim and thinly slice the radishes
  • Trim and thinly slice the spring onion
  • Cut the lime into wedges 

Ingredients

  • 1 red onion
  • 5cm piece of fresh ginger
  • 40g cavolo nero
  • 1 red bell pepper
  • 50g tenderstem broccoli
  • 50g baby sweetcorn
  • 1 carrot
  • 50g frozen edamame beans
  • 60g mangetout
  • 4 radishes
  • 1 lime
  • 1 spring onion

Step 3

Now, prep the noodles

  • Cook the noodles following the packet instructions
  • Drain the noodles in a sieve, tip them back into the saucepan, pour over the sauce and toss to combine 

Ingredients

  • 150g wholewheat noodles

Step 4

Time to make your stir-fry

  • Heat the rapeseed oil in the wok over a high heat
  • Add the red onion, ginger, pepper and a pinch of salt and stir (or toss) for 1 minute
  • Add the broccoli and baby sweetcorn and stir for 1 minute
  • Add the cavolo nero, edamame and sesame oil and stir for 1 minute
  • Add the carrot and mangetout and stir for 1 minute
  • Tip the cooked noodles into the pan and stir for 1 minute 

Ingredients

  • ½ tbsp rapeseed oil
  • 1 tsp toasted sesame oil
  • Salt & pepper to taste

Step 5

Time to serve

  • Plate up the stir-fry, sprinkle it with the cashews, radish, spring onion, coriander leaves and sesame seeds and serve immediately with the lime wedges 

Ingredients

  • 25g cashews - toasted
  • 10g fresh coriander leaves
  • 1 tbsp mixed sesame seeds