Ingredients

• 200 g noodles or rice (your choice)
• 2 tbsp vegetable oil
• 3 cloves garlic, finely chopped
• 200 g chicken breast or tofu, cut into bite-sized pieces
• 1 red bell pepper, cut into strips
• 100 g broccoli, cut into small florets
• 1 carrot, sliced thinly
• 4 spring onions (scallions), sliced
• 50 g edamame beans
• Sesame seeds for garnish

Stir fry sauce

• 3 tbsp soy sauce
• 2 tbsp oyster sauce
• 1 tbsp fish sauce
• 1 tbsp honey
• 1 tsp chili flakes (adjust to taste)
• 1 tbsp cornstarch mixed with 2 tbsp water

Instructions

1. Cook the rice or noodles according to the package instructions. Drain and set aside.
2. Mix the ingredients for the stir fry sauce in a bowl and stir until well combined.
3. Heat the oil in a large wok or pan over high heat. Add the garlic and stir-fry briefly until fragrant.
4. Add the chicken or tofu to the wok, and cook until lightly browned and cooked through.
5. Add the vegetables: red pepper, broccoli, carrots, spring onions and edamame. Stir-fry for 5–6 minutes, until the vegetables are tender but still crisp.
6. Pour the stir fry sauce over the hot ingredients and stir for a couple of minutes, until the sauce begins to thicken and coats the ingredients evenly.
7. Toss the cooked noodles or rice into the wok, and gently combine until everything is well mixed and heated through.
8. Serve immediately with a sprinkle of sesame seeds for extra flavor and texture.

Spicy variation with shrimp

For a spicy variation, you can substitute the chicken or tofu with 200 g raw shrimp. Add a little more chili flakes for extra heat, and allow the shrimp to cook for a couple of minutes until they are pink and cooked through before adding the vegetables.