So lets say its dinner time and you wanna make something super yummy but on a super small budget, look no further than stir fry. This particular stir-fry has vegetables, rice noodles, yellow split peas, scrambled eggs (which can be removed, to make it vegan), brocolli pieces, and a sweet yet spicey sauce!
1 cup cooked yellow split peas (you can also use any bean for lentil for this)
1 cup vegetables (I used 1 cup of canned peas & carrots)
1/2 cup brocolli pieces (I used stalk pieces I had saved and kept in freezer)
2 whole eggs (omit for vegan friendly)
80g uncooked rice noodles or bean noodles
1 tablespoon oil for stirfrying (I used half sesame and half grapeseed)
2 tablespoons minced green onion
2 teaspoons minced garlic
1/2 teaspoon tumeric powder (optional for color)
1/2 teaspoon red chili flakes for spice, optional
1/2 – 1cup water
1 tablespoon low sodium soy sauce
2 tablespoon sweet chili sauce (I suggest Mae Ploy)
1 teaspoon potato startch + 1 teaspoon water for thickening (you can also use 1/2teaspoon cornstartch + 1/2 tablespoon water)
sesame seeds or extra green onion for optional garnish
If needed, cook your yellow split peas according to directions or check out our Cooking 101: Split Peas for information on how to do so! Measure out 1 cup cooked split peas, and set aside.
Fill your wok up with enough water to cover your rice noodles and brocolli pieces, boil according to package until tender and strain for later. Now make sure to have all your ignredients ready to go as this recipe cooks fast!
Wipe out the wok and set your heat on high. Once the pan is nice and hot add your oil, quickly stir around pan then add both your garlic and green onions. Stir for 30-45 seconds or until aromas get really strong, then add your two scrambled eggs (omit if vegan) and stir around pan until nearly 100% cooked, tastes about a minute. Then add your split peas and stir for 2 minutes, if you want them to have more color let them sit for 30 seconds in pan before stirring, becareful not to burn them though. Once split peas are warmed up, add in your veggies. I choose to use 1 cup of canned peas and carrot mixture because I was out of fresh, but fresh or frozen veggies work best in stir-fry. Stir fry until they are to your desired tenderness (with canned this will only take about 15 seconds to warm them up) then add in your cooked noodles and brocolli pieces. Use a big wooden spoon like I do to break apart the noodles, thoroughly combining the ingredients. Add your opitional red pepper flakes and tumeric at this point then add your water, chili sauce, and soy sauce to the pan. Stir well and make sure to get any bits off the bottom of the wok. Let this mixture cook for a minute. If you want more sauce add more water, if you want less then add less water. After about 1 minute, add your startch mixture, stir thoroughly again for 30-60 seconds and turn the heat off. Serve nice and hot, topped with sesame seeds or extra green onion for garnish, Enjoy!
Prep time: 45 minute (split peas) Cook time: less than 10 minutes Serves: 1-2 people
allergies: eggs, sesame seeds, rice
Vegetarian and vegan friendly: veganize by omitting the eggs