Super Simple Stir Fry

One of the many benefits of working from home is not having to endure a soggy supermarket sandwich for lunch. 

Over the summer I enjoyed fresh salads, tasty wraps and last night's leftovers for my working lunches. As we head into autumn I'm planning on keeping the freezer stocked with batch cooked soups and stews, but sometimes it's good to take a break from my desk to knock up something fresh. 

Stir fries are quick, easy and healthy - perfect to make during your lunch break.

 

Ingredients

• A handful each of whatever veg you have in the fridge, thinly sliced/chopped. I used broccoli, savoy cabbage, carrot and chestnut mushrooms.
• A tbsp of rapeseed oil 
• A tsp each of frozen chopped garlic & frozen chopped ginger
• A packet of instant chicken noodles (or a nest of dried noodles and some chicken stock). 

Method

• Heat the oil in a wok or large frying pan on a medium heat.
• Throw in the vegetables, starting with those that take the longest to cook e.g. broccoli. Stir fry for 5 mins. 
• Whilst the veg is cooking, pop the noodles in a bowl to soften, following packet instructions. 
• Add the garlic and ginger to the wok then cook for another 3 mins. 
• If you're not a fan of crunchy veg you can add a little splash of the noodle stock to the pan, to help soften them up. 
• Drain the noodles and toss with the veg in the pan to combine. 
• Serve up and dig in.