Ginger Swede Stir Fry
Throw together this super speedy stir-fry in just 30 minutes. Cutting the swede in thin ribbon with a vegetable peeler makes the perfect trick for cooking this buttery veg!
Substitutes:
- No swede? Use carrot or parsnip instead.
- No parsley? Try coriander instead.
- No maple syrup? Use honey instead.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
½ Swede
2 tbsp Olive oil
1 tbsp Ginger (grated )
2 Garlic cloves (chopped )
1 tbsp Curry powder
1 tsp Ground turmeric
1½ tbsp Soy sauce
a pinch of Chilli flakes
2 tbsp Maple syrup
½ Can coconut milk (200 ml )
300 g Egg noodles (ready cooked )
2 tbsp Parsley (chopped )
3 Spring onions (sliced )
2 tsp Sesame seeds (for serving )
Recipe:
- Cut the swede into thin ribbons using a vegetable peeler.
- Place a large frying pan over a medium heat. Add the olive oil, ginger and garlic, Cook for 2-3 minutes, until fragrant.
- Add the curry powder and turmeric to the pan. Stir well and cook for 1 minute then add the soy sauce, chilli flakes, maple syrup and coconut milk. Give everything a good stir and bring to a simmer.
- Add the swede ribbons and mix well to evenly coat. Cook for 3-4 minutes, stirring often then add the noodles. Mix until well coated, add the spring onions, parsley and season to taste. Divide into bowls, top with sesame seeds and enjoy.
How to store
Store in an airtight container, in the fridge, for up to 3 days, or in the freezer for up to 3 months.
