Roasted Red Pepper Stir Fry Noodles
Makes use of our mahoosive, sweet & shiny bell peppers in this glorious stir fry. The noodles are sweet, sticky & slightly spicy, with perfectly tender broc florets flavoured with garlic, ginger & red miso.
Makes 1 large or 2 small portions
Ingredients:
- 2 Organibox red bell peppers
- 1 broccoli head
- 300g ready to wok wheat noodles
- 3 tablespoons dark soy sauce
- 2 tablespoons minced ginger
- 1 tablespoon veg stock powder
- 2 tablespoons sriracha sauce
- 1 tablespoon maple syrup
- 350ml hot water
- 6 Organibox garlic cloves
- 1 Organibox white onion
- 1 teaspoon red miso paste
- Sesame oil
- Roughly chopped coriander
- 4 spring onions
- Pinch of sea salt
- Half an Organibox lime
Method:
- Cut peppers into large squares & roast with a drizzle of sesame oil and sea salt for 30mins at 200c until they start to blister but not burn
- Fry chopped garlic, ginger, onion & broc for 5-8mins with 3 tablespoons of sesame oil
- Add hot water to the pan, alongside miso paste & stock powder & place a lid on top, heat for further 10 mins/ until water has fully absorbed
- Add soy, syrup, spring onions, coriander, lime juice, sriracha, red pepper chunks & noodles
- Fry for 5mins longer on a high heat, stirring frequently as noodles naturally separate
- Garnish with more coriander & serve!
