Maple Ginger Stir Fry

Ingredients:

1-2 blocks rice vermicelli noodles

Thumb sized piece of Ginger (grated)

1-2 Cloves of Garlic (grated)

1/2 Red Pepper (thinly sliced)

1-2 Carrots (thinly sliced)

Leftover Chicken (or any cold meats, Turkey and Beef also work well)

For the Sauce:

2tbsp Olive Oil

1tbsp Maple Syrup

1tbsp Tamari Soy Sauce

Juice of 1/2 a lime

1-2tsp Corn Flour

Optional: Handful of Coriander & Sesame Seeds

Waste Tip: You can use leftover cooked veg here or raw veg that needs using up. Or you can mix both! Likewise any leftover meat you may have in the fridge. This recipe is versatile and works with what you have at the time.

Directions:

Cook the rice vermicelli noodles according to package directions and set aside. Heat a medium sized frying pan heat a splash of oil over moderate heat. Add the vegetables and cook for 5 minutes, or until tender. Transfer the veggies to a bowl.

Place all the sauce ingredients into a jar and whisk until combined and then set aside. Add the garlic and ginger to the pan and a splash more oil - allow to cook for 1 minute. Add your cooked veggies back into the pan along with the shredded chicken and turn down the heat to low, allow that to warm through for 5-7minutes until piping hot.

Then pour over your sauce and cook until thickened. Add the vermicelli noodles back into the pan and toss all the ingredients together until well mixed and coated with the sauce.

Sprinkle some chopped coriander and scatter a good amount of sesame seeds over the top. Serve and enjoy!