A vegetarian stir fry is an easy every day meal for the whole family.
We love this sweet chilli stir-fry because it has the perfect balance between sweet and sour, with the sweet chili sauce, soy sauce and lime.
This dish is also packed full with veggies – to make sure you have the recommended five serves per day.
The veggies are stir-fried in certified Australian Extra Virgin Olive Oil (EVOO) – the tastiest and healthiest oil around – making it even better for you.
2 tbsp mild certified Australian EVOO
¼ cup sweet chilli sauce
2 tbsp soy sauce
Juice of 1 lime
440g Udon Noodles
1 red onion, sliced into thin wedges
100g green beans, trimmed, halved diagonally
1 small red capsicum, thinly sliced
2 carrots, peeled, cut into matchsticks
1 zucchini, halved lengthways, thinly sliced
1 cup snow peas, trimmed
2 green shallots, thinly sliced
½ cup Thai basil leaves
2 tsp sesame seeds, toasted
Extra Thai basil leaves, to garnish
Combine sweet chilli sauce, soy sauce and lime juice in a small bowl. Set aside.
Put noodles in a large heat-proof bowl and cover with boiling water. Set aside for 5 minutes. Drain well and separate noodles.
Heat EVOO in a large frying pan over high heat. Add onion, beans and capsicum and stir-fry for 1 minute. Add drained noodles, carrot, zucchini, snow peas and 2 tablespoons of water. Stir-fry for a further 3 minutes or until vegetables are just tender.
Add sauce mixture and shallots and stir-fry for a further 1 minute. Remove from heat and stir in basil.
Serve stir-fry topped with sesame seeds and extra basil.
To make sure your Australian EVOO is certified, check the bottle for the triangle certification symbol.