Quick and easy meals are always greatly appreciated by the cook in this house. (The cook is me, just in case you were wondering!) During the week, especially now that everyone is home, I love nothing more than a simple supper/dinner.
Since the coronavirus outbreak I feel like my weeks are even busier. My husband Howard and son Ted are still at home and it means I’m cooking a few more meals during the day plus one extra for breakfast too. So I need meals that are filling and tasty and super speedy to cook.
Stir fry’s are a very fast way to put a delicious dinner on the table and this one was no exception. It took no time at all to make the sauce and heat the vegetables. I followed the packet instruction to cook the noodles and I had a meal in under thirty minutes. So if you need quick or tasty or both then this is the dish for you.
What’s your favourite quick and easy dinner to make for you and/or your family? Let me know in the comments below are please don’t forget to like and follow me.
- Sharp knife
- Chopping board
- Small mixing bowl
- Large bowl
- Frying pan, sauce pan or wok
- Plastic brush
- Sauce pan
- Tamari x 2 tbsps
- Almond butter x 2 tbsps
- Apple cider vinegar x 1 tbsp
- Honey x 1 tbsp
- Garlic Granules x 1 tsp
- Ground ginger x 1 tsp
- Sesame seed oil x 2 tsp
- Salt and pepper to taste
Method for the Hoisin sauce
- Pour the tamari, almond butter, apple cider vinegar, honey and garlic granules, ground ginger, sesame seed oil and salt and pepper to taste into the small mixing bowl.
- Mix all these ingredients together and set the bowl aside.
Ingredients for the stir fry
- Butter beans x 2 400g tins
- Spring onions x 1 bunch
- Red pepper x 1
- Water chestnuts x 1 240g tins
- Bamboo shoots x 240g tin
- Oil for the pan
- Broccoli x 12 pieces (from frozen) or 1 large head
- Wholemeal noodles x 4 nests
Method for the stir fry
- Drain the butter beans through the colander and set aside.
- Next drain the water chestnuts through the colander and set aside.
- Cut the tops and bottoms from the spring onions and slice into half centimetre pieces.
- Slice the top from the pepper and remove the green stalk and core.
- Now slice the flesh and set these ingredients aside.
- If using a fresh broccoli head, chop the florets from the stalk and set aside as well.
- Put a large sauce pan of water on the hob on a high heat and bring to the boil.
- Add in the broccoli florets and bring to the boil again.
- Then turn down the heat and leave to simmer for 5 – 10 minutes.
- To check these are cooked put a fork in and if they fall off they are cooked.
- Once cooked remove from the hob and drain through the colander.
- Set this aside.
- Put a wok, sauce pan or frying pan on the hob and add oil.
- Spread the oil around the pan with the plastic brush until it is evenly coated.
- Wait for the pan to heat up and add the spring onion.
- Fry until they start to soften and then add in the peppers.
- Now fry the peppers until they start to soft slightly and then add the water chestnuts and bamboo shoots.
- Fry for a further two minutes.
- Add in the butter beans and sauce.
- Stir all the ingredients together until everything is evenly coated and reduce the heat to low.
- Cook the noodles as per the packet instructions and add to the frying pan.
- Again stir all the ingredients together and serve.
- Then enjoy.
Sticky Bean and Hoisin Noodle Stir Fry was so yummy and my little family agreed too. All the plates were clean by the end of the meal so it must have been good. It’s also a great meal to eat the next day for lunch. I think it’s delicious hot or cold. Although, I don’t think you could freeze this meal because of the rice noodles. However you decide to eat this dish, as always, please enjoy.