Healthy eating habits can slide when you’ve got little time to cook and prepare dinner, many people tell themselves that the reasons for eating not so healthy meals is down to inconvenience and time – well I’m sorry to burst your bubble but that’s not an excuse that you can use anymore! You’ve just got to find simple recipes that take minimal time to cook & stir fry’s are a great go-to meal. I came across this recipe from www.laurencariscooks.com and it took 15 mins to make and all the ingredients are accessible.
I’ve used tofu for my protein but of course, you can replace this with chicken or even beef if you wanted to switch it up a little. It’s been tried and tested and it’s definitely going to become a regular meal in our household.
- 1 x carrot (I bought grated carrot for ease)
- 1 x clove of garlic
- 1 inch of fresh ginger
- 3 x large kale leaves
- 1/4 red cabbage
- 3 tbsp Soy Sauce
- 2 portions of wholewheat buck noodles
- 1 1/2 tsp curry powder
- Cut the tofu into 1 inch cubes. Mix the curry powder and Soy Sauce together so that it makes a paste, add the tofu into it and gently toss around in a bowl so that it becomes coated. Set aside.
- Boil the noodles according to the packet.
- Slice your carrot very finely, you can also use a spiraliser (or if you’re lazy like me you can buy grated carrot!) Mince the ginger and garlic. Slice the kale leaves and cabbage leaves into long, thin strips.
- Set up two frying pans, heat some oil in both.
- Add the tofu into the first frying pan, cook until golden brown and make sure you turn it frequently.
- Use the second frying pan to cook the stir fry at the same time. Add the ginger and the garlic and cook for 1 minute before adding the kale and cabbage. Cook this for 2-3 mins, stirring frequently and then add the carrot and soy sauce and cook for another 2 mins.
- Serve the veggies over the cooked noodles and add the tofu on top. Enjoy!