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Chilli & Coconut Vegetarian Stir Fry

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chilli coconut vegetarian stir fry - august flowbox - lylia rose food blog

better than noodles caspianca chilli coconut stir fry sauce - august flowbo

Chilli and Coconut Vegetarian Stir Fry with Konnyaku Noodles | Recipe

I love stir frys.  They are so easy and quick to make and taste absolutely delicious.  My August subscription Flowbox couldn’t have been more perfect containing a Capsicana Chilli and Coconut Brazilian Cook Sauce and Better Than Noodles which are noodles made from the Japanese konnyaku plant.

Ben rolled his eyes (a bit) at the thought of a purely vegetable stir fry (my original intention) so I added the cut up Quorn burgers as I found them in our freezer.  I mentioned before I may stop buying Quorn as I’m not 100% sure about it, but we are still currently using it in our cooking. 

These noodles were really yummy.  They didn’t taste any different to other noodles. They are pretty much all fibre.  The sauce was HOT!  Oh my!  It was edible spicy though and we managed to finish our bowls of foods, lick our lips and down a big pint of water!  The heat didn’t beat us.

Capsicana Chilli and Coconut Brazilian Cook Sauce (exotic and hot)
Better Than Noodles (made from organic Konnyaku flour)
Two Breaded Quorn Chicken Style Burgers (could use tofu, Quorn pieces or ignore and just use veg)
Loads of Peas
Small Chunks of Broccoli
Carrot Strips (created with a peeler)
Sliced Yellow Pepper
Sliced Onion
One Tablespoon of Coconut Oil

Pop the Quorn burgers into a preheated oven
Melt the coconut oil in a wok and add the onion, pepper, carrot and broccoli.  Stir fry until softened.
Add the peas and sauce and stir until the sauce is thoroughly heated.
Add the noodles and mix in for a few minutes.
Carefully cut the Quorn burgers into strips and add to the wok.
Mix everything together, taste test to check it is all cooked thoroughly and serve.