Hokkien noodle stir-fry

Name: Hokkien noodle stir-fry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 2 tablespoons sesame oil; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 1/2 teaspoon chilli flakes, plus extra to serve; 1/2 onion, diced; 1 garlic clove, crushed; 1cm piece of ginger, grated; 1 bok choy, finely sliced; 1 head of broccoli, cut into florets; 2 carrots, finely sliced; 8 baby corn cobs, chopped into bite-sized pieces; 1/2 red capsicum, finely sliced; 5 button mushrooms, cleaned and quartered; 1/4 red cabbage, shredded; 250g hokkien noodles; 2 tablespoons coriander leaves

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by delicious. team

delicious. team

Jun 08, 2019

Fast, fresh and full of nutritious vegetables. The Nourishing Cook by Leah Itsines is published by Macmillan Australia, RRP $34.99.

2 tablespoons sesame oil
2 tablespoons soy sauce
2 tablespoons oyster sauce
1/2 teaspoon chilli flakes, plus extra to serve
1/2 onion, diced
1 garlic clove, crushed
1cm piece of ginger, grated
1 bok choy, finely sliced
1 head of broccoli, cut into florets
2 carrots, finely sliced
8 baby corn cobs, chopped into bite-sized pieces
1/2 red capsicum, finely sliced
5 button mushrooms, cleaned and quartered
1/4 red cabbage, shredded
250g hokkien noodles
2 tablespoons coriander leaves

Method

1.

To make the dressing, in a small bowl, mix 1 tablespoon of the sesame oil with the soy sauce, oyster sauce and chilli flakes. Set aside.
2.

Heat the remaining sesame oil in a wok or large saucepan over high heat, add the onion, garlic and ginger and cook for 2minutes, or until the onion is softened. Throw in all the veggies and stir-fry for 10–15minutes, until tender.
3.

Cook the noodles according to the packet instructions, drain and add to the veggies. Toss through the dressing and cook for 2minutes to allow the noodles to soak up the flavour.
4.

Divide the stir-fry between serving bowls, scatter over the coriander and more chilli flakes if you like it spicy.