Melanie’s Chinese Italian Stir Fry

Melanie's Chinese Italian Stir Fry
I’m tasked with making my son’s (who doesn’t live with me) lunch every day. He has decided to become a vegetarian.
So sending him last night’s left over’s for lunch is not an option!
So all quick and easy vegetarian meals would be most welcome because I prepare them fresh at 5 am in the morning!
Well … most mornings
This morning I rustled up a Chinese Italian Stir Fry i.e. I stir-fried vegetables using Italian spices.
Which you could then say I turned it into a Chinese Italian Chow Mein LOL because I ended it off with pasta/noodles!  Please note quantities are for 2 people.

1 small onion sliced
1 tsp crushed garlic
4 tblsp olive oil
¼ red, yellow, green pepper julienned
4 zucchini partially peeled, halved, julienned
1 cup of mushrooms sliced
1 tsp Italian truffle salt (plain salt fine)
grinding of black pepper
¼ tsp of parsley
¼ tsp sweet basil
¼ tsp Italian herbs
¼ cup vegetable stock
½ cup noodles/pasta (of choice) – cooked as directed
1 cup pasata
½ cup cheddar cheese
Parmesan cheese for finishing

Heat a wok or large pan and heat 2 tblsp olive oil,
Add onions and stir for 1 minute.
Add peppers and stir for 2 minutes. Remove from pan.
Add another tbsp oil to a wok and add zucchini and mushrooms and fry till slightly tender.
Return onions and peppers to wok.
Add all seasoning and herbs and mix through to combine.
Add cooked pasta/noodles, stock, and passata and heat through.
Add cheddar cheese, lower heat and stir until cheese has melted.
Remove and sprinkle parmesan cheese over.

Prepared, tried and tested by Melanie Kramar