So I’m in my second week of being mostly vegan (yes I slipped at the weekend 👎🏽). Anyway today’s lunch was yesterday’s leftovers of Pad Thai. This is a great meal to make for food prep as it keeps fresh for a few days and I can get three servings out of this recipe. I have also packed this recipe with 7, yes, SEVEN different vegetables/fruits so it tick a fair few boxes on the vitamin front.
300g rice noodles, I used a straight to wok variety
1 red pepper, sliced
Half a Sweetheart Cabbage
6 Tenderstem broccoli
4 Spring onions, chopped
1 Red Chilli, sliced
1 Carrot, peeled and ribboned
Handful of Mangetout
3 tbsp Soy Sauce/Tamari
Juice of one Lime
1. Stir fry all of your veg, until soft but still crunchy.
2. Add in noodles for required time.
3. To make the sauce, combine the honey, soy and lime juice. Add sauce to the noodles and ensure thoroughly coated.
Serve and enjoy,