Vegetable Stir Fry

Ingredients

• 1 tsp U:Me Coconut Oil Blend
• 2 tbsp soy sauce
• 2 tbsp lime juice
• 2 tsp honey
• Tofu cubes
• 1 medium red onion, quartered and sliced thin
• 2 red bell peppers, thinly sliced
• 3 cups shredded carrot
• 7 shitake mushrooms
• Handful of snap peas
• 1 tbsp crushed garlic
• 1 tbsp chopped fresh ginger root

Method

• Bring a pan of water to the boil, add the noodles and cook according to the instructions
• Preheat a wok or large frying pan over a medium heat
• Heat the U:Me Coconut Oil Blend then add the onion, garlic and ginger for 2 minutes
• Add the carrot and pepper and fry for 3-4 minutes until the vegetables start to soften
• Add the mushrooms, snap peas and tofu and stir fry for a further 2 minutes
• Add the cooked noodles
• Stir through the soy sauce, lime juice and honey and fry for an additional minute
• Serve