Quick and easy stir-fry for any night of the week. Option to add in any left over vegetables into the mix. 

Cooking time 20 minutes

Serves 2 


  • x2 tbsp coconut oil or olive oil 
  • x1 inch fresh ginger chopped or 2 inches of ginger paste 
  • x1 red onion sliced
  • x2 clove garlic chopped or 2 inches of garlic paste 
  • x1 packet (approx 300g) of chopped shiitake mushrooms (or normal mushrooms)
  • x 1 sliced red pepper
  • x1 broccoli (approx 250g) – chopped into small florets 
  • Handful of cashew nuts 
  • 1 tbsp soy sauce
  • 1/2 tsp sesame oil 
  • 300-400g fresh noodles

Option to add chicken


  • Fresh chopped red chilli 
  • Fresh chopped spring onion


  1. In a large wok or stir fry pan, heat the coconut/olive oil. Add the red onion and optional chicken, chopped garlic and ginger. Cook for 5-10 minutes until the chicken is sealed.
  2. Add sliced pepper, broccoli florets and cashew nuts.  Cook for a few minutes (add a tsp of water if needed)
  3. Keeping the heat medium-high, throw in all chopped mushrooms stir whilst adding the soy sauce. 
  4. After a 5 minutes, add fresh noodles 
  5. Pours on the sesame oil last and stir in for a few minutes

Option to swap to rice noodles or serve over brown rice as an alternative.

Posted by Sarah@Kaido

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