Stir-fries are such a lovely way to cook up something fast yet delicious. Especially in combination with some basic ingredients in the freezer. My freezer always stocks a bag of frozen shrimp. I defrost the shrimp in cold water in the sink, which defrosts them fast without ruining the texture. You can also freeze al dente cooked noodles in low nests, and add them in their frozen state to the wok. Simply freeze half portions (smaller portions defrost better) on some baking paper on a cookie tray, then store them in a bag or container when frozen. They are also great for noodle soups.
Using a bell pepper of a different colour is of course fine as well.
- 70gr noodles
- 1 tbs sunflower oil
- 1 small red onion
- 200gr broccoli
- 1/2 yellow bell pepper
- 1 tbs soy sauce
- 1/2 tsp sambal (or other chili paste)
- 150gr frozen raw shrimp, defrosted
Serves 1 as part of the Budget Challenge
Boil the noodles in plenty of water for 8 minutes or according to packet instructions for al dente. Strain.
Chop the onion finely. Heat the oil in a wok, add the onion and leave to sweat on a low flame for 2 minutes.
Cut the broccoli into florets and the stem into 1cm pieces. Add them to the wok, increase the heat and bake for 6 minutes while stirring/tossing often.
Cut the bell pepper into strips, add them to the wok and stir-fry for 2 more minutes.
Combine the soy sauce and sambal in a bowl, to stir apart the sambal. If you don’t, you might get a lump stuck in a broccoli floret, which is not a pleasant eating experience for most people.
Stir the sauce into the wok. Toss a few times to distribute, then add the drained pasta.
Bake for 30 seconds, then add the shrimp. Bake for 2-3 minutes while tossing, or until the shrimp have just turned pink. Do not overcook the shrimp or they will turn rubbery.