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Stir-Fry Vegetable and Noodle

Chinese cabbageCooking Prep time: 25 minutes
Cooking time: 10 minutes
Serve 4

Ingredients:

  • 350 g fresh hokkien noodles
  • 1 teaspoon sesame oil
  • 2 tablespoons vegetable oil
  • 1 red onion, halved and thinly sliced
  • 3 cloves garlic, crushed
  • 3 cm x 3 cm piece fresh ginger,
  • 5 spring onions, cut into 5 cm lengths
  • 1 small fresh red chilli, seeded and finely chopped
  • 3 star anise
  • 1 small red capsicum, finely sliced
  • 100 g snow peas, trimmed and halved diagonally
  • 100 g cap mushrooms quartered
  • 500 g baby bok choy (Chinese cabbage), trimmed, leaves separated, cut into 5 cm lengths
  • 115 g baby corn, halved diagonally
  • 2 teaspoons cornflour
  • 100 ml Chinese barbecue sauce (char sui)
  • 2 tablespoons Chinese rice wine
  • ½ cup (15 g) fresh coriander leaves

Cooking Method:

  1. Place the noodles in a large heatproof bowl, cover with boiling water and leave to soak for 5 minutes. Use a fork to gently separate the noodles and drain well. Toss with the sesame oil.
  2. Heat a wok over high heat. Add the vegetable oil and swirl to coat. Add the red onion, garlic, ginger, spring onion and chilli, and stir-fry for 1 minute. Add the star anise, capsicum, snow peas, mushrooms, bok coy and baby corn and stir fry for 2-3 minutes.
  3. Mix the cornflour with 1 teaspoon cold water. Add to the wok with the barbecue sauce and Chinese wine. Bring to the boil and cook for 1 minute, or until the ingredients are coated and the sauce thickens slightly. Toss in the coriander leaves and serve immediately.

Nutrition per serve:
Fat 12.5 g
Protein 14 g
Carbohydrate 69 g
Dietary Fibre 7.5 g
Cholesterol 11.5 mg; 1880 kJ (450 Cal)

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