Ingredients: 1 tbsp vegetable/olive/sesame oil 1 onion or 1 leek 1 carrot 1 red bell pepper 1 courgette 1-3 tbsp soy sauce (depending on how strong you like the flavour) 1 tbsp sugar or 1 tsp red wine vinegar 1 packet of noodles or 1 cup/150g uncooked rice plus 2 cups/500ml water
Optional: 1/2tsp ground ginger along with 1/2 tsp garlic powder/granules or 1 fresh clove garlic (crushed/chopped) during cooking. A sprinkle of fresh nuts or seeds such as cashews or sesame seeds. A sprinkle of coriander (dried or fresh).
Method: Chop all vegetables and shallow fry in the oil for approx 10 minutes. Add soy sauce and sugar for the last few minutes of cooking. Add salt to taste if needed. Meanwhile cook the noodles according to packet instructions. If cooking rice, start this before cooking the vegetable stir fry. Boil water, add 3/4tsp salt then simmer the rice for 15 minutes, stir once and leave the lid on during cooking. (30-45 minutes for brown rice). At the end, fluff up with a fork.