Sweet Sriracha Glazed Soya with Stir-fried Veggie noodles

Glazed Soya ingredients:

• 200g of soya pieces or tofu (I recommend the Tesco chicken style soya pieces or Cauldron firm tofu)
• Rapeseed oil
• Two teaspoons of soy sauce
• Six tablespoons of honey
• One to two tablespoons of Sriracha (depending on how hot you like it)

Stir-fry ingredients:

• Soy sauce
• A tablespoon of honey
• Two teaspoons of Worcestershire sauce or mushroom ketchup – I use Henderson’s Relish because it’s like a vegetarian Worcestershire Sauce
• Rapeseed oil
• Two cloves of garlic
• A thumb size piece of ginger
• A chilli (green or red)
• A large carrot
• Green beans
• Baby sweetcorn
• Broccoli (I prefer Tender Stem but any broccoli will work)
• Three spring onions
• Noodles (I use Udon noodles, but this is purely personal preference)

You can use rice instead of noodles, just don’t incorporate rice into the stir-fry at the end. Instead serve the stir-fry and pieces on top of the rice. You can substitute the vegetables to fit with what your own preferences are

Scroll down, past the photos, for the recipe

The stir-fry is very fast when you start which is why it’s better to chop everything you’re going to need before you begin

Stir-fry Method:

• Chop your vegetables – julienne the carrots (cut them into sticks) and put them to one side.
• Trim the green beans and cut them in half and trim the broccoli and put aside
• Cut the baby sweetcorn length-wise and put aside
• Dice the garlic, the ginger, the chilli and two of the spring onions and keep it separately from the vegetables
• Slice the last spring onion and keep it to garnish at the end (optional)
• Heat oil in a wok over a medium heat. Once it’s warm add the carrot
• Boil salted water in a saucepan. Add the green beans and broccoli and blanch for one minute before removing it and adding the greens to a bowl of cold water
• Add the Worcestershire sauce and a splash of soy sauce to the carrots and continue frying
• Add the baby sweet corn and another splash of soy sauce and continue to fry until the carrots start to feel soft
• Add the garlic, ginger, chilli and spring onion and fry for a couple of minutes. If the pan starts to seem dry add a splash of water
• Cook the noodles according to packet instructions (usually in boiling water for two minutes)
• Add the green vegetables, another couple of splashes of soy sauce and the honey to the wok and stir – you want the honey and soy to form a sort of sauce. If it seems a bit dry, add a bit more soy and some more water
• Once the noodles are cooked, add them into the wok and stir it all together

I recommend starting to cook the glazed soya pieces while only the carrots are in the wok. Be careful with the glaze, if you get it on your skin it will stick and keep burning

Glazed soya pieces method:

• Start heating oil in a separate saucepan over a medium heat
• Mix the honey, and the Sriracha and in a bowl or a mug
• Place the soya pieces in the pan and fry them until they start to brown – this adds texture to the soya pieces – which takes about three to five minutes
• Once the pieces are browned, add the honey and Sriracha mix and turn the heat up to full wack.
• It should start to heat up and go really sticky. Keep the pan on the heat until all of the mix is really hot and sticky and all of the pieces are covered. It will go an amber colour and frothy like caramel when it’s done
• Take it off the heat and let it stand for a minute, give it a stir and it should go a deep red

Serve the stir fry (I prefer in a bowl) and put the glazed soya pieces on top. Garnish with the third sliced spring onion. Sesame seeds can also be an awesome garnish.