This delicious rainbow stir fry recipe is a great way to eat lots of different vegetables in one meal. Easy to make and suitable for vegans and vegetarians.
It’s very versatile and you can switch around your ingredients according to what you have available.
For example, we have included kohlrabi below but you could replace this with courgette, cabbage or extra carrots.
1 onion, peeled and chopped
2 cloves garlic, peeled and chopped
1 chunk ginger, peeled and chopped
2 carrots, peeled and chopped
1 kohlrabi, peeled and chopped
1 red pepper, deseeded and chopped
6-8 broccoli florets
chunk red cabbage, sliced
100g stir fry greens, sliced
1 tbsp sunflower, rapeseed or sesame oil
1 tbsp soy sauce (optional)
- First prepare your vegetables. Wash them all and then chop or shred them all.
- Next cook your noodles according to the packet instructions. Drain, rinse in cold water to stop them sticking together and set aside.
- Heat 1 tbsp oil in a wok or large frying pan.
- Add your chopped onion and reduce the heat to medium. Cook for 5-10 minutes, stirring often, until soft and turning golden.
- Add your chopped ginger and garlic and stir well. Cook for one more minute. Add 1 tbsp soy sauce if you have it.
- Add your chopped carrots and kohlrabi and stir fry for a few more minutes until starting to soften. If your vegetables are starting to stick you can add a spoonful of water – but don’t add too much.
- Once the carrots are starting to soften add the chopped red pepper and broccoli florets and cook for a few more minutes – adding a tiny bit of water as before if needed.
- Finally add your sliced red cabbage and greens and cook for a further few minutes.
- Put your cooked noodles in the pan and stir fry to reheat.
- Serve immediately.
If you have any of the following at home these are good additions to a stir fry:
- tofu cubes
- nuts eg cashews or peanuts
- sesame seeds