Recently I met a new friend at the wedding of two other new friends. This last weekend we all gathered in our newly-married mutual friend’s house sharing some wine and talking late into the night, really early into the next morning. This new friend is a busy professional woman and she often doesn’t get home until 8 o’clock at night! That doesn’t leave much time for making and eating dinner before falling into bed. Her dilemma got me thinking, after all, dinner is one of my three favourite meals of the day…
I am lucky in my job that I get home after the gym most days with plenty of time to potter about the kitchen and make dinner for Chris and myself, but there are nights when I get caught up in something and don’t make it home until late. I feel like they become more common in autumn and winter as the days grow shorter and the night gathers her arms around us more quickly. I come home in the dark and still want the comfort of a home-cooked meal but I also want to be curled up on the couch with a book or watching television with Chris. Rather than pulling out the takeaway menu, or settling for beans on toast (which are a totally acceptable comfort food sometimes) I like to have some quick, healthy recipes on hand that I can throw together with barely a thought while I am catching up with Chris and trying to transition my brain from work mode to home mode.
This stir-fry is a recipe for one of those nights.
Anna, this one is also for you. (Thanks for reading my blog)
The chunky-cut mushrooms will provide B vitamins and minerals and fill you up without weighing you down. Easy-to-prepare rice noodles are my favourite way to imitate comforting takeaway without all the mystery ingredients and the sauce coats everything in a spicy sweet splendour. You can make this even easier by using pre-sliced mushrooms and broccoli, or even a stir-fry mix. From start to finish this meal takes about 20 minutes. I served Chris’s with some grilled lamb and mine in its original vegan state.
Spicy Mushroom and Broccoli Stir-Fry
Serves 2 with leftovers | Gluten free | Vegan
If you do not have Gourmet Garden Thai Stir-In Seasoning simply leave it out.
- 250 gram packet dried rice noodles
- 500 grams mushrooms (button, Swiss Brown or Cups are perfect)
- 1 brown onion
- 2 cloves garlic, minced
- 1/2 red capsicum
- ½ head broccoli
- ½ tablespoon sesame oil
- 1 tablespoon sriracha
- 1 tablespoon brown sugar
- 2 tablespoons gluten free soy sauce
- 1 teaspoon Gourmet Garden Thai Stir-In Seasoning
- 1/3 cup chopped fresh coriander
- Prepare rice noodles as per instructions on packet.
- Chop mushrooms into quarters. Peel and thinly slice onion. Chop broccoli into florets. Slice capsicum into strips.
- Whisk together sriracha, brown sugar, soy sauce, Thai seasoning, and 2 tablespoons water.
- Heat oil in a large wok or frying pan over medium heat.
- Add mushrooms, onion, garlic and capsicum and cook stirring until onion just starts to turn opaque and mushrooms soften.
- Add broccoli and sauce and continue cooking until broccoli florets are al dente. This should take about 2 minutes.
- Remove from heat. Toss through fresh coriander. Serve with rice noodles.