BBQ Stir fried noodle salad
You love a stir fried salad? The BBQ is your best friend! This BBQ Stir fried noodle salad shows you how to use your Grill for stir frying. Go get your cast iron wok pan! It's time to rock and roll! Serve with these delicious smokey vietnamese meatballs!
Servings 2
Ingredients
Sauce
- 3 tbsp ketchup
- 2 tbsp fish sauce
- 2 tbsp sweet soy sauce
- 2 tbsp lemon juice
- 1 tbsp peri peri lemon
For the vegetable noodles
- 1 tbsp coconut oil
- 2 hot peppers of choice
- 2 small red onions
- 2 thumbs freshly grated ginger
- 2 spring onions
- 2 sweet bell pepper
- 250 gr mushrooms
- 250 gr noodles
- 2 stalks lemongrass
- a bundle fresh coriander leaves
- extra coriander leaves for dressing up
- 8 Vietnamese Meatballs link to recipe in introduction
Instructions
Prepare your BBQ
- Prepare your BBQ for cooking on high heat. As high as possible. We need the cast iron wok pan to be as hot as possible. Put the wok pan in the BBQ 10 minutes before you start cooking.
For the sauce
- Mix all ingredients for the sauce and bring to a boiling point. Let cook for about 5 minutes for the flavors to mix.You can find the Peri Peri Lemon over here
- Set aside while you stir fry the other ingredients.
Stir fried Noodle Salad
- Slice the onions in rings, grate ginger, chop the peppers in small pieces.
Slice the bell pepper and mushrooms. Finely chop the lemongrass and spring onions. You need to do this ahead of the cooking process since it all goes fast once you get going. - Add 1 tbsp. coconut oil to the cast iron wok pan. It should melt down right away.
- Stir fry the onions, ginger and peppers. From now on you need to stir often to prevent the vegetables from burning.
- 2 minutes later add the mushrooms
- 2 minutes later add the bell pepper
- Add the sauce and let cook for 2 more minutes
- Toss in the noodles for as long as needed.
- Put the noodle salad in a bowl and stir finely cut fresh herbs (mint and coriander at taste). Mix through.