Tag Archives: Stir Fry Recipes

Ginger and Spring Onion Noodles

Ginger and spring onion noodles are a simple but tasty addition to a stir fry or a great side to all sorts of things when you’re not really sure what you want to go with the main part of your meal but don’t have the time to commit to rice or potatoes. We eat this with everything from burgers when we don’t have any buns to beef stroganoff (it works surprisingly well). If you make a lot of your own stir fries, chances are you’ll have the ingredients to hand anyway.

This works best with medium egg noodles, but fine egg noddles would work well too, or soba or udon. If you’re using rice noodles, avoid the very fine ones as they cook too quickly and tend to go a bit laggy. This recipe is written with dried noodles in mind, so skip the boiling part if you have straight to wok noodles. The butter should be enough to cook them through without pre-cooking, as there will be enough moisture to steam them.

If you know our site well, don’t really go in for gluten or dairy-free recipes, but you could make this gluten free by using gluten free buckwheat noodles and you could skip the butter and use some groundnut oil instead (unless you have a nut allergy!).

While the butter does add a clagginess and creaminess, the ginger and spring onions are fresh enough to lift it (in my opinion at least!).

Ginger and Spring Onion Noodles

Ginger and Spring Onion Noodles


  • One portion of dried egg noodles per person
  • pinch salt
  • 2-4 spring onions
  • knob butter
  • thumb sized piece ginger
  • sesame seeds
  • sesame oil


  1. If you're using dried noodles, boil them up per the packet instructions with a good pinch of salt, draining them when they're just cooked but no more.
  2. Grate the ginger and finely slice the spring onions, getting rid of any tough leaves or dried up outside layers.
  3. Melt the butter in a saucepan or frying pan.
  4. Add the ginger and about 3/4 of the spring onions and allow it all to sizzle together for minute.
  5. Add the drained noodles and mix together.When it's all nice and hot, add a drizzle of sesame oil and mix through.
  6. Plate up and sprinkle on the sesame seeds and retained chopped spring onion.
  7. Eat greedily and enjoy.
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Why not try serving these with our pork and red pepper burgers, delicious homemade burgers or beef stroganoff.


Spicy Peanut Butter Chicken

I like stir fries. Quite a lot. They’re a great way to, relatively quickly, pack in all the protein and veg you need for a healthy supper, without things tasting too dull. The only problem is that it’s all too easy to get stuck in a rut in terms of the flavours you serve up (in my case, teriyaki, teriyaki, teriyaki) so I thought I’d mix it up a bit this time. And the peanut butter adds extra protein as well as being delicious!

You will need:

1/2 onion

1 carrot

1/2 red pepper

4 or 5 florets of broccoli

4 mushrooms

1 clove garlic

1 2cm piece of ginger

2 tbsp soy sauce

1 tbsp honey

1 tsp crunchy peanut butter

1 tsp sriracha

Dash lime juice

2 tbsp groundnut oil

4 boneless, skinless chicken thighs

how to stir fry vegetables
1. Chop the veg. I like fine slices of onion (dice would just melt away), bite-sized pieces of carrot and pepper, slices of mushroom and teeny tiny broccoli pieces which will steam through in the won’t save messing around with another saucepan.
2. Grate the garlic and ginger into a bowl then add the soy sauce and honey. recipes using peanut butter
3. Add the peanut butter. Stick with the single teaspoon as any more makes it far too creamy. If you want more peanuts, add some peanuts. recipes using sriracha
 4. Add the sriracha and lime juice….chicken recipes
5. ….and mix it all together. 
6. Clean and trim the chicken thighs and cut each into 3 pieces. Then mix into the marinade and allow those to settle while you get on with the veg. quick chicken recipes
 7. Add 1 tbsp of the oil to a wok on a medium heat. Chuck in the onions, carrot, pepper and broccoli and cook until the onions are translucent and the broccoli is tender. 
8. Add the rest of the oil to a frying pan, heat until sizzling then add the chicken. Cook on both sides until glazed and then allow another few minutes to make sure it’s cooked through. Keep turning it to avoid it burning then turn the heat down a little while the middle cooks.chicken thigh recipes
9. Add the mushrooms and any remaining marinade to the vegetables.easy stir fry recipes
10. When the chicken is done, add it to the wok and heat everything through together.

Serve up with your favourite rice or noodles and enjoy the peanutty goodness.

Mango Prawns

Mangoes – once you’ve worked out a system to remove their stones and peel them, that is – are really rather delicious. They look and taste like sunshine; juicy but not too citric, beautiful in a fruit salad, delightful grilled, and nourishing puréed. We love mangoes. As it’s winter, I thought I ought to find a new way to put these to work to brighten up my supper, and this, rather satisfying little thing, is the result. Serve with noodles or rice and enjoy.

mango prawns

To feed one, you will need:

1/2 onion

1/2 red pepper

5 or 6 florets of broccoli cut into smaller sprigs for better cooking

1/2 ripe, fresh mango

Handful uncooked King prawns

1 clove garlic

3 tsp soy sauce

2 tbsp sweet chilli sauce

Dash lime juice

Splash groundnut oil

1. The first thing to do is make the marinade for the prawns. Grate the garlic into a bowl and add in the sweet chilli sauce, soy sauce and lime juice. If you don’t have sweet chilli sauce, just use a teaspoon of honey and a dash of sriracha or some chilli flakes.

2. Prepare the prawns by cleaning them and making sure there are no nasties still attached (which is actually the most time consuming part!). Dab off with some clean kitchen towel and set them in the marinade to have a nice time. Get the rice on or ready the noodles to go on in 10 minutes.
stir fry vegetable base

3. Slice the onion, pepper and broccoli and add to a large pan or wok which had a little groundnut oil heating in the bottom. Turn down to a medium heat so the vegetables are softening, not burning. Cook until the onion is soft, and the broccoli is just about done.

savoury mango recipes
4. Slice the mango into chunks,being sure to remove any skin, and add this to the pan right before the prawns are ready to go in, so that it is just heated through rather than cooked.
marinating king prawns

5. Push the veg to one side of the pan then add a little more groundnut oil. Give it time to heat then place the prawns in the oil. Pour the marinade over the vegetables and give them a quick stir. how to stir fry prawns
6. After a minute or so, check if the prawns have cooked on the first side – they should be a nice healthy pink.king prawn stir fry
7. Turn the prawns, cook until pink on the other side, then mix in with the vegetables and mango. Give it 30 seconds to come through the heat again and serve.

I served mine with some jasmine rice, but you do you!

Steak and Soba

Charles and I are both making a concerted effort to get on, and stay on, the healthy horse. However, I, like many of you I’m sure, have over indulged over Christmas and New Year. Whilst I felt relatively on top of things after Christmas weight-wise (yet out of condition exercise-wise) New Year has really taken it out of me, even though I had a few normal days in between. But I guess that’s what happens when you go from eating well, working out 5 times a week and keeping busy, to eating pie, sitting on your arse watching TV for most of the day and night and stuffing your face with chocolate coins and wine!  Luckily, I know how to encourage myself to eat meals which will help me to shift those extra pounds, so I’m back up on the horse. If you’re not feeling health-conscious, give this a go anyway because it’s delicious!

 beef stir fry recipes 
This recipe is particularly good for after a work out when you need some good protein, nutritious veg and a few slow-burning carbs, whilst being easy to prepare and topping you up on iron, which I think is pretty important if you’re reducing your calorie intake to keep your strength up (although please note that I am not a nutritionist!). It’s also delicious so don’t be put off if you aren’t feeling health conscious!

 healthy stir fry recipe 
You will need (to feed one):

1/2 onion

1 medium carrot

1/2 red pepper 

1 spring onion, chopped 

1/2 ribeye steak (Tesco do decent enough ones for this for £3)

2 tbsp soy sauce 

1 tsp runny honey 

2 tsp grated fresh ginger

1 clove garlic, grated

Splash lime juice

1/2 tsp sriracha 

1 tbsp sesame seeds

Splash groundnut oil

Pinch salt 

 easy healthy stir fry marinade 

1. Grate the garlic and ginger into a bowl and mix in the honey, soy sauce, lime juice and sriracha. Use as much or as little sriracha as you’d like – it can be pretty hot!

2. Chop the veg into smallish pieces. Add the groundnut oil to a wok and put on a medium to high heat. Chuck in the onion, pepper and carrot.

3. Slice the steak and mix it into the bowl. Tip any excess marinade into the vegetables once they have started to cook down.   

4. Once the vegetables are about 5 minutes away from perfection, add some more groundnut oil to a medium frying pan and put on a high heat until almost steaming. 

 recipes using soba noodles 
5. Boil a kettle and add salt to a medium saucepan then add the noodles and water, cook for a couple of minutes, until just cooked. The suggested serving of soba noodles is pretty massive so I only use about a third of a bundle. They are a great low GI carb and are gluten-free, given they’re made of buckwheat. The brown colour is a bit scary to start with, but trust me they taste just like regular noodles. And make it look like you really know what you’re doing!


  6. Sear the beef on both sides until nicely caramelised (the honey helps) and set aside. Pour any remaining marinade into the wok, add the cooked noodles and stir.

soba noodles recipe  

7. Finally, add the beef, spring onions and sesame seeds, stir and serve. 

steak and soba recipe 


Teriyaki Pork

 Let’s clear something up before we start. I stir fry a lot. I know, I started this blog to help me keep out of my food rut, but there’s just something about a stir fry. In fact, there’s a lot about a stir fry. They’re quick, easy, light, healthy, packed with freshness and flavour and so so versatile. Provided you like a couple if types of vegetable, know how to cook a variety of meats/fish/tofu (I suppose, but why would you?!) you could probably whip up a different stir fry every day and still enjoy it. In fact, one of my colleagues eats chicken stir fry every night, though that’s a very different situation and the sauce comes out of a sachet.   

There’s not a huge amount wrong with that either, I suppose. I used to be a huge fan of the stir fry sauce sachet (and in fact still have a few lounging about in my cupboard – should probably check the use by) but they are packed with all sorts of E numbers and preservatives, not to mention calories, and really there’s nothing in them that’s terribly good for you. So once you’ve mastered frying up some chicken and vegetables and boiling up (or microwaving, I suppose; those microwave rice sachets are pretty good, albeit terrible value for money) some rice or noodles (preferably without cutting or burning yourself), you should definitely try to make your own sauce. Though to call it a sauce is actually a bit grand. As long as you can cook meat to the point that it’s safe to eat but still juicy, you don’t really need a sauce, you just need flavour. A sort of hot dressing, if you will. Trust me, it will taste so much fresher and more vibrant than a sachet. Plus it means that nice you have the ingredients in the house, you can throw something like this together whenever you need it for a quick home-cooked meal without necessarily having to shop. 


You will need:

1/2 onion

1/2 red pepper

1 medium carrot

A few florets of broccoli 

1 piece pork tenderloin (about 1/3 of a fillet)

1 clove garlic

1 3cm piece ginger 

2 tbsp soy sauce

2 tsp honey

Dash groundnut oil 

1. Slice the onion, and pepper, peel and chop the carrot into small pieces. Chop the broccoli into little tiny trees, bearing in mind that the only cooking they’ll get is in the wok i.e. with no water. 

2. Grate the ginger and garlic into a bowl then add in the soy and honey. Stir it together and that’s your sauce made!

3. Thinly slice the pork, add to the marinade and set-aside to flavour and tenderise.  

4. Hear the oil in a wok and chuck in the onions and carrots. Allow them to start to cook down a little then add in the broccoli and peppers. Turn the heat down to medium. If you’re having noodles, get those ready to go on. Boil them for a few minutes in salted water, as per the packaging; I used soba noodles here. 

5. Use your spoon to hold back the pork while you pour the extra marinade into the vegetables, and stir. 

6. Set a medium frying pan on at a very high heat and add a dash of groundnut oil. Once the pan is screaming hot (but please don’t test this with your fingers) add in half of the pork. Sear on both sides, then remove and replace with the remaining pork slices.

7. Add the pork to the wok with the remaining marinade that’s left in the bowl, add in your cooked noodles, and heat everything through,making sure your pork is just cooked. 

Serve and enjoy!

This recipe can be repeated with chicken, turkey or beef, and is great with salmon if you bake it in the oven for 7 minutes instead of frying it. 

If you’re having rice though, put that on while you’re chopping your veg, especially if it’s brown rice!


Beef and Mushroom Stir Fry

When I was in Morrisons last weekend, I spotted some oyster mushrooms and couldn’t possibly have left without buying some. They are expensive though so use sparingly! I also bought some quick fry sandwich steak (3 pieces for £3.30 which made two meals for one greedy person). I also used some of my usual stock vegetables and some tender stem broccoli, as it was only 89p for a change. 

There are quite a few ingredients in this guy, such as mirin and rice wine, but you can pick them up relatively inexpensively in most supermarkets or Chinese supermarkets, abs once you have them in your cupboard they’ll help you out with a multitude of other oriental recipes (and by that time they’ll feel like they are free flavour). So, there might be a  bit of an outlet but just go for it….

You will need (to feed 1) (although you can use whichever vegetables and protein you like):

1tbsp mirin

1 tbsp shaohsing rice wine

1 tbsp honey

2 tbsp light soy sauce 

1 clove garlic, grated

1 tbsp ginger, grated

Dash sesame oil

Splash groundnut oil for frying with

Half white onion

Half red pepper

Small carrot

4 florets of tenderstem broccoli

Handful of oyster (or other) mushrooms

Strips of your favourite stir fry beef, I used 1 1/2 quick fry steaks 

Rice or noodles to serve 

1. Chop the vegetables into bite-sized pieces. Grate the ginger and garlic. 

2. Add the ginger and wet ingredients into a bowl and mix together. This part can be done in advance if you like, but it doesn’t take long. 

3. Slice the beef into strips and place in the marinade. This should be done at least 10 minutes before you plan to fry the beef which, incidentally, should also be out of the fridge for 20 minutes or so before you plan to cook it.

4. Heat a large pan or wok on a high heat and add the oil. Chuck in the onions and allow them to start to break down a little. Although I like my carrots to be crunchy and fresh, I prefer onions and peppers to be a relatively softened, and I can’t deal with raw broccoli! The cooking times are entirely customisable to your vegetable crispness preferences. 

5. Once the onions have started to soften, turn the heat down to medium and add in the peppers, carrots and garlic, stirring occasionally so that nothing burns, then add the broccoli and allow all of those to simmer. 

6. Once the vegetables have almost reached your desired level of cookedness, push them to the side, turn up the heat and add another splash of oil. If you’re having dried noodles, they should be ready to go on by now too as they will only take a few minutes and will be reheated in the pan. 

7. Add the beef strips, a few at a time, trying not to introduce too much of the marinade to the pan. This will only lead to the beef boiling, which will leave it chewy. When just cooked on one side, turn onto the other and add the mushrooms to the vegetable side. Stir everything together.

8. Add the noodles and the marinade and stir through until everything is hot and combined, being careful not to overdo the beef. 

 Serve and enjoy!