This is my meal in a minute solution – when I come home from work, and need to eat immediately this dish goes from ingredients to a meal in under 10 minutes.
It’s also a good stand by for when I need to feel a little healthier, and for the rare occasion I don’t have eggs in the house for my other emergency dinner.
This uses what has now become my standard stir-fry sauce – I hate buying the ready-made versions out of the bottle, and I really think it’s worth investing in a few standard Asian style ingredients, so you can play around with them at home and see what your perfect combination is. It uses only 3 ingredients and is for me, the perfect balance between salty, nutty and sweet.
250g udon noodles
300g mix of corn, snow peas, pak choi and carrot batons
50g silken tofu (or sliced chicken breasts if you prefer)
small handful coriander
1/2 tsp crushed garlic
1/2 tsp crushed ginger
1 tsp peanut or canola oil
For the sauce:
1 tbsp honey
1 tbsp soy sauce
1 tsp sesame oil
1/2 tsp chillli flakes
Place the peanut or canola oil in a hot wok or pan, add the ginger, garlic and tofu or chicken breast strips, and stir fry until almost cooked. Add the vegetables and noodles and stiry fry for 2 minutes. Mix the sesame oil, chilli flakes, honey and soy sauce in a small bowl, and add to the wok, stirring until combined. Add the coriander and stir through.Serve immediately in bowls.