Wiggly Worm Stir Fry Recipes

SPICY VEGGIE STIR-FRY

Spicy Veggie Stir-Fry image

Provided by Ree Drummond : Food Network

Time 30m

Yield 8 servings

Number Of Ingredients 19

Ingredients

1 pound thin spaghetti
Sesame oil, for drizzling
Low-sodium soy sauce, for drizzling
1/2 cup low-sodium soy sauce, plus more if needed
2 tablespoons sherry or low-sodium vegetable broth
2 tablespoons packed brown sugar
2 tablespoons cornstarch
2 tablespoons sriracha (more or less to taste)
1 tablespoon minced fresh ginger
3 tablespoons peanut oil
1 yellow onion, cut into large chunks
1 red bell pepper, cut into large chunks
1 yellow bell pepper, cut into large chunks
2 cloves garlic, minced
2 medium zucchini, cut into large wedges
One 15-ounce can baby corn, drained, corn halved crosswise
1 head broccoli, cut into florets
Sesame seeds, for serving
2 green onions, sliced

Steps:

For the noodles: Bring a pot of water to a boil. Cook the spaghetti in the boiling water according to the package instructions. Drain, then drizzle with some sesame oil and a little soy sauce in a large bowl and toss.
For the stir-fry: While the noodles are cooking, mix together the soy sauce, sherry, brown sugar, cornstarch, sriracha and ginger in a bowl. Set aside.
Heat the peanut oil in a large skillet over medium-high heat. Add the onion and bell peppers and cook, stirring, for 2 to 3 minutes. Add the garlic and cook for 30 seconds to 1 minute more, stirring continuously. Add the zucchini and stir it around, cooking it for 2 minutes more. Add the baby corn and broccoli and cook for a couple of minutes.
While the veggies are still firm, pour in the sauce. Stir the veggies in the sauce and cook until the sauce is very thick, 1 to 2 minutes more. If it needs to be a little saucier, pour in 1/4 to 1/2 cup hot water and splash in a little more soy sauce.
Serve the stir-fry over the noodles with a sprinkling of sesame seeds and some slice green onions.

SIMPLE STIR-FRY

Simple stir-fry image

Kids getting into cooking? This simple stir-fry with prawns, veggies and noodles is great for aspiring chefs and will make a quick meal for busy weeknights

Provided by Lulu Grimes

Categories Dinner

Time 30m

Yield Serves 4-5

Number Of Ingredients 8

Ingredients

500g vegetables such as carrots, baby corn, broccoli, courgettes, red peppers and cabbage or pak choi
1 tbsp rapeseed oil
1 garlic clove, sliced
1cm fresh ginger, grated
1½ tbsp reduced salt soy sauce
2 tbsp sweet chilli sauce (optional)
200g cooked prawns, salmon (flaked) or chicken breast (shredded)
200g egg noodles, cooked

Steps:

Finely chop or slice the vegetables into pieces roughly the same size. Slice the carrots diagonally, slice the baby corn, cut the broccoli into small florets, then slice the stem, and finely slice the peppers, cabbage or pak choi. Heat the oil in a large frying pan or wok, then fry the garlic and ginger for 1 min.
Add the veg and toss to coat. Fry for 2-3 mins, then add the soy sauce and chilli sauce, if using, and mix well. Cook for 2-3 mins more until the veg is tender. Stir in the prawns, salmon or chicken and heat through. Serve over the noodles.

Nutrition Facts : Calories 193 calories, Fat 4 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 14 grams protein, Sodium 1.5 milligram of sodium

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