The Mid-week Noodle Stir-Fry

The Mid-week Noodle Stir-Fry

Kellie Dexter
Recipes

QUICK FAMILY DINNER | BUDGET FRIENDLY

The Mid-Week Noodle Stir Fry

A nourishing, flavour-packed bowl that feeds a big family on a budget - made entirely from what you’ve already got on hand.

Budget Friendly

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Ready in 30mins

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Gluten-Free Option

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Great for Meal Prep

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Budget Friendly ~ Ready in 30mins ~ Gluten-Free Option ~ Great for Meal Prep ~

Some of the best meals come from nothing more than a rummage through the fridge and a packet of noodles in the pantry. This stir-fry is exactly that - a go-to weeknight dinner that costs next to nothing, comes together in under 30 minutes, and somehow manages to taste like you actually tried.

The beauty of this dish is its total flexibility. Zucchini, capsicum, mushrooms, broccoli, carrot - whatever needs to be used up goes straight in the pan. Pile on fresh baby spinach at the end for a hit of iron and colour, and you’ve got a bowl that looks as good as it tastes. perfect for feeding a crowd without breaking the bank.

What you’ll need:

The protein:

  • 500g - 1kg of lean ground beaf (or mince of your choice - chicken, turkey, pork, all work)

    • hint: add a tin of organic lentils to 500g of mince to make this even more affordable

The vegetables - use what you’ve got

  • 1 -2 zucchini sliced or diced

  • 1 capsicum of any colour, roughly chopped

  • 2 large handfuls of fresh baby spinach

  • Any extra vegetables on hand - mushrooms, carrots, broccoli, cabbage, cauliflower. Add more vegetable to bulk this recipe out for a large family

The noodles

  • 1-2 packets of fresh singapore noodles (pre-prepared)

  • Or, vermacilli noodles for a gluten free option

The sauce

  • 2 tablespoons olive oil

  • 3 tablespoons soy sauce (use tamari for GF)

  • 2 tablespoons BBQ sauce

  • 3-4 cloves garlic, minced

The secret:

Olive oil, soy sauce, BBQ sauce and minced garlic. That’s it. Whisk them together in a small bowl before you start cooking so it’s ready to pour straight over the meat the moment it’s done. It’s smoky, savoury, slightly sweet and it ties the whole dish together beautifully.

Method: How to make it

  1. Brown the mince

    Heat a large frying pan or wok over medium-high heat. Add the ground meat and break it up as it cooks. Season lightly with salt and pepper. Cook until browned all the way through with no pink remaining - about 8-10 minutes. Drain any excess fat if needed.

  2. Add the vegetables

    Once the meat is cooked through, add your chopped vegetables directly to the pan. Stir everything together and cook for 3-5 minutes until the vegetables have softened but still have a little crunch. Zucchini and capsicum are ideal as they cook quickly and soak up the flavour beautifully.

  3. Pour over the sauce

    Combine the olive oil, soy sauce barbeque sauce and minced garlic in a small bowl and mix well. pour the sauce over the meat and vegetables in the frying pan. Toss everything together and let it coat and caramelise for about a minute over heat.

  4. Rinse the noodles

    While the meat rests in the sauce, rinse your Singapore noodles (or vermicelli noodles) under warm water to separate and loosen them. Place the noodles into a large serving bowl - they will be your base.

  5. Combine and finish with spinach

    Spoon the meat and sauce mixture over the noodles. Toss everything together until the noodles are well coated in that gorgeous savoury sauce. Finally, fold through a generous handful or tow of fresh baby spinach - the residual heat will just wilt it slightly while keeping it vibrant and green.

    Serve immediately and enjoy!

Tips and variations

  • Use any mince you like - beef, chicken, turkey or pork all work perfectly with this sauce combination.

  • Swap the soy sauce for tamari and choose vermicelli noodles to keep the whole dish gluten free (be sure to check the BBQ sauce is also gluten free).

  • This recipe doubles, or triples effortlessly for large families or meal prep - just use a bigger pan or cook the meat in batches.

  • Leftovers keep well in the fridge for up to 3 days. Reheat in a pan with a small splash of soy sauce to bring it back to life.

  • Add a drizzle of sesame oil or a pinch of chilli flakes at the end for extra deoth and heat.

  • Whatever vegetables are on their last legs in your fridge - mushrooms, broccoli, cabbage, carrots - they all belong in this dish.

Kellie Dexter - Naturopath

Metabolic Balance Nutrition Program