Vegetable Stir Fry


  • 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


  • 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