Zero-Waste Stir-Fry

Serves 2 | Prep: 10 minutes | Cook: 10 minutes

This quick, easy stir-fry is a perfect way to use-up all those jars, bottles and packets you have sitting around in your fridge and larder. This is a formula we continue to experiment with, finding new and tasty combinations of ingredients. The quantities below make enough for a lunch, so either scale-up the vegetables or add a protein (marinated tofu or leftover roasted chicken would work well) if you want a more substantial meal.

One variation of many: purple sprouting broccoli and mushrooms with medium egg noodles.

Ingredients

This formula is designed to help you use-up leftover ingredients, so use whatever you have to hand.

• 2 tsp groundnut oil

• 2 good handfuls of vegetables:

  • for softer vegetables (spring onions, courgettes, mushrooms, purple sprouting broccoli), slice into even ½cm slices

  • for harder vegetables (carrots, beetroot), grate roughly

• 1½ tsp finely chopped ginger/ginger paste

• 1 tsp garlic paste or 1 large clove of garlic

• 2 nests (300g) straight-to-wok noodles

  • or 2 nests (appox. 100-150g) dried noodles, cooked 1 minute less than packet instructions, and then rinsed in cold water

For the sauce

• 1 tbsp rice wine (sake, Shaoxing and mirin are all fine) or dry sherry or white wine

• 1-1½ tsp spicy paste or sauce (I like gochujang or Lee Kum Kee chilli garlic sauce)

• ½ tbsp rice wine vinegar, or white wine vinegar

• 2 tbsp soy sauce

To serve

• 1 tbsp sesame seeds

• 1 tsp sesame oil

Too many ingredients! Just some of the things you might use.

Method

1. If you are using dried noodles, make sure these are cooked before you start, as per the instructions in the ingredients list.

2. Mix together all of the ingredients for the sauce in a small bowl, and set aside.

3. Put a well-seasoned (or non-stick) wok on a medium-high heat, and add the groundnut oil. When hot, add the vegetables, ginger and garlic, and cook for a few minutes, until some of the water has evaporated from the vegetables, and they have begun to soften.

4. Add the noodles. If you are using dried noodles, and these have been refreshed in cold water, drain as much water as possible before adding them to the wok.

5. Heat through for 30 seconds, add the sauce, and increase the heat slightly. Cook for another minute, stirring the sauce through the vegetables and noodles.

6. Once fully-combined, dish-up and serve immediately with a scattering of sesame seeds and a drizzle of sesame oil.

Another variation: courgettes and spring onions with thick udon noodles.