Quick Vegie Stir-fry With Hokkien Noodles |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 2 |
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Quick vegie stir-fry with hokkien noodles Ingredients:
1 carrot, peeled and thinly sliced |
1 teaspoon chilli powder |
1 stem of broccoli or 1 bunch broccolini, chopped into even chunks |
1/2 cup beans, halved |
1 red capsicum, chopped into even chunks |
1/2 cup mushrooms, thickly sliced |
1/2 bunch baby bok choy |
1/2 cup bean sprouts |
1 tablespoon reduced-salt soy sauce |
1 teaspoon oyster sauce |
200 g hokkien noodles |
Directions:
1. Chop all the vegetables.
2. In a wok, add the carrot, chili and a splash of water, cook for 1 minute or until the carrot becomes tender. Add broccoli and beans and cook for a further 1 minute. Meanwhile, boil the kettle.
3. Add all other vegetables, soy and oyster sauce to the wok and stir. Put hokkien noodles in a heat-proof bowl and cover with boiling water, cover and stand for 2 minutes.
4. Drain water and add noodles to the wok. Stir until the noodles are coated with the sauce and vegetables are cooked.
5. Notes: You can substitute any vegetables.
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