Recipe - Veggie Stir Fry Noodles

This is our absolute favourite and we cook it at least once a week.  It's a very forgiving recipe and tastes good with any quantity and mix of delicate veggies that you have.  The secret is in the sauce.  This recipe will serve 4 adults and is best served immediately.

1)  Prepare the veggies 

  • finely slice carrots, green beans, red/yellow pepper, celery (you can add some frozen prepared veggies if you have them handy).
  • Finely chop 2 spring onions.  Keep the white bits separate from the green.
  • Chop 1" fresh ginger into matchsticks (this is optional - we love ginger).

2)  Boil the noodles

  • Check instructions then cook 440g noodles (Hokkein, Udon, whatever you have. I have even used 2 minute packs).
  • Drain and set aside.

3)  Stir fry (when ready to eat):

  • Heat a heavy wok then add 2 tbsp vegetable oil and the white part of the spring onion and 1 tsp crushed garlic.  Stir-fry for 1 minute on medium heat.
  • Now raise the heat and add the previously chopped veggies.  Stir fry for about 3 minutes till the carrot is tender.
  • Now add in 1 tbsp oyster sauce, 1 tbsp sweet chilli sauce, 1/4 cup soy sauce and 2 tsp Sesame oil.  Toss to coat veggies.
  • Now add cooked noodles and mix with veggies
4)  Serve:    
  • Empty onto a platter or into individual bowls.
  • Garnish with the previously chopped spring onion and finely sliced ginger or any herb of your choice.