End Of The Week Stir Fry
Turn your fridge odds and ends into a sizzling flavour bomb with this 15-minute stir fry! Packed with bold sauces, tender noodles, and a fiery kick, it’s the ultimate lazy-but-tasty way to finish the week strong.
End Of The Week Stir Fry
Servings: 2
A quick and vibrant stir fry using leftover veggies, pantry sauces, and noodles for a flavour-packed meal in under 15 minutes.
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Ingredients
- 1 brown onion thinly sliced
- 2 spring onions whites and tops separated
- 2 red chillies
- 2 cloves garlic
- Olive oil extra virgin
- Leftover sweet potato blanched
- Cooked ramen noodles
- Soy sauce
- Kecap manis ketchup manas
- Oyster sauce
- Sugar
- Thai basil
- Fish sauce
- Peanuts roasted
Equipment Used
Instructions
- Start by slicing a brown onion finely so it cooks quickly. Do the same with the spring onion whites and reserve the green tops for later. Split one red chilli in half to mellow the heat, and finely slice the other.
- Give the garlic cloves a smash and a rough chop.
- Heat a wok until it's smoking hot, then add a good drizzle of olive oil. Toss in the onions, chillies, spring onion whites, and garlic, giving everything a quick toss to combine. Cook until the vegetables start to soften and caramelise.
- Roughly slice or chop the leftover blanched sweet potato and add it to the wok.
- Throw in the cooked ramen noodles and give everything a good toss to prevent sticking. Add soy sauce, a pinch of sugar, some kecap manis for sweetness, and a splash of oyster sauce. Stir well so all the noodles are coated and glossy.
- Tear in some fresh Thai basil and add a touch of fish sauce for depth. Toss again so all the flavours come together.
- Sprinkle in some of the reserved green tops of the spring onions. Give it one final toss through the hot wok.
- Remove the halved chilli if you don’t want it too spicy. Serve hot, sprinkling the rest of the spring onion tops and the roasted peanuts over the dish.
