Vegetable Stir Fry

Tonight I cooked a vegetable stir fry inspired by Justine Schofield, the chef of Everyday Gourmet.

Ingredients:

• Udon Noodles
• Capsicum, sliced
• Beans, whole
• Snow Peas, whole but remove the strings
• Carrot, sliced length ways about 4mm and then diced across 1cm
• Asparagus, broken into 2cm pieces
• Soy Sauce
• Sesame Seeds
• Extra Virgin Grapeseed Oil (or your favourite cooking oil)

Steps:

1. Pre-heat your pan, add oil.
2. Add all the vegetables and stir fry for 2 minutes.
3. Meanwhile, prepare your udon noodles according to their instructions.
4. Add the udon noodles to the pan along with soy sauce and some sesame seeds.
5. Cook until half of the soy sauce has evaporated.
6. Serve.