We've all got that one drawer of 'tired' veggies we're about three days away from binning.

This stir-fry is the ultimate 'backup plan' that uses whatever sad veggies are currently judging you from that drawer.

The best part? It's ready in 30 minutes.

Fridge Leftover Stir-Fry.

Serves: 4

Prep time: 15 mins

Cook time: 15 mins

Ingredients:

1 ½ cup raw prawns

Whatever veggies you have in your fridge (I used cabbage, onion, capsicum, carrot and green beans)

1 packet hokkien noodles

2 tsp "jarlic", or 2 cloves fresh garlic

1 tsp jarred or fresh ginger 

Cooking oil of choice (I used olive)

3 tbsp soy sauce 

2 tbsp hoisin sauce

2 tbsp honey

1 tbsp smooth peanut butter

1 tsp sesame oil

Spring onion and chilli oil to serve.

Method:

Cut your veggies to your desired size.

In a large hot pan or wok, heat a tbsp of oil and chuck in your veggies, along with the garlic and ginger.

Fry until the veggies begin to become tender but still crisp. Set aside.

In the same pan, fry your prawns until fully cooked. Set aside.

In the same hot pan, add your soy, hoisin, honey, peanut butter, sesame oil and remaining garlic.

Once the sauce has thickened slightly, add your noodles, veggies and prawns and toss to thoroughly coat.

Top with sliced spring onions and chilli oil.

Feature Image: Supplied.