Creative Culinary Solutions

Honey Sriracha Stir Fried Vegetables

A delicious vegetable stir fry with a sweet and spicy sauce, this Honey Sriracha Stir Fry is a very fast and healthy dinner that can be easily adapted.

Difficulty: 5/20
Yield serving: 2
Preparation time: minutes
Cooking time: minutes

Difficulty

5/20

Yield serving

2

Preparation time

minutes

Cooking time

minutes

Ingredients

  • 2-3 tbsp (30-40 mL) of prepared Instant Sriracha Sauce Mix
  • 2 nests dried egg or rice noodles
  • 1 tbsp (15 mL) of vegetable oil
  • 3 tbsp (45 mL) of light soy sauce
  • 3 tbsp (45 mL) of runny honey
  • Griding of freshly ground black pepper
  • 1 tsp (5 mL) of garlic paste
  • 1 tsp (5 mL) of ginger paste
  • 3 spring onions, finely sliced
  • A selection of veg such as thinly sliced peppers, mushrooms, sugarsnap peas (snow peas), courgettes (zucchini), baby corn
  • A handful of pak Choi or fresh spinach (added at the last couple of minutes cooking time)
  • Sesame seeds for sprinkling, optional

Preparation

  • Cook the noodles according to the packet instructions and drain.
  • In a small bowl, stir together the Sriracha Sauce, soy sauce and honey. Add a good grinding of freshly ground black pepper.
  • Place a wok on a high heat and add the vegetable or stir fry oil. Add the garlic and ginger paste and let it sizzle for a moment, but don’t let it burn. Quickly add the vegetables, stir frying for 3-5 minutes.
  • Add the drained noodles to the pan and pour in the sauce, stirring everything together so all the veggies and noodles are lightly coated in sauce. Turn down the heat and let it bubble for a minute before throwing in the Pak Choi or spinach.
  • Add more soy sauce if necessary and sprinkle with sesame seeds and add a drizzle of sesame oil, if you like. Serve immediately.

Ingredients

  • 2-3 tbsp (30-40 mL) of prepared Instant Sriracha Sauce Mix
  • 2 nests dried egg or rice noodles
  • 1 tbsp (15 mL) of vegetable oil
  • 3 tbsp (45 mL) of light soy sauce
  • 3 tbsp (45 mL) of runny honey
  • Griding of freshly ground black pepper
  • 1 tsp (5 mL) of garlic paste
  • 1 tsp (5 mL) of ginger paste
  • 3 spring onions, finely sliced
  • A selection of veg such as thinly sliced peppers, mushrooms, sugarsnap peas (snow peas), courgettes (zucchini), baby corn
  • A handful of pak Choi or fresh spinach (added at the last couple of minutes cooking time)
  • Sesame seeds for sprinkling, optional

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