Hokkien noodles with vegetables

all details

A quick and healthy meal

Hokkien noodles with vegetables
Photo: Natalie Boog

Ingredients

  • 2 tbsp vegetable oil
  • 1 red capsicum (cut into chunks)
  • 1 green capsicum (cut into chunks)
  • 1 clove garlic (chopped)
  • 1 carrot (sliced)
  • 200g cauliflower florets (sliced)
  • 100g snow peas (trimmed)
  • 6 green onions
  • 3/4 cup vegetable stock
  • 2 tbsp soy sauce and stir 
  • 3 tsp cornflour
  • 2 tbsp water
  • hokkien noodles
  • 2 cups bean sprouts

Method

Heat 2 tbsp vegetable oil in a wok over high heat. Add 1 red capsicum (cut into chunks), 1 green capsicum (cut into chunks), 1 clove garlic (chopped) and 1 carrot (sliced) and stir-fry for about 2-3 minutes. Add 200g cauliflower florets (sliced), 100g snow peas (trimmed), 6 green onions and stir-fry until cauliflower is lightly cooked. Add ¾ cup vegetable stock and 2 tbsp soy sauce and stir. Add 3 tsp cornflour with 2 tbsp water and stir until sauce thickens slightly. Meanwhile, place 600g hokkien noodles in a bowl and cover with boiling water. Set aside for 1-2 minutes, separate with chopsticks and drain. Divide noodles between bowls. Add 2 cups bean sprouts to vegetables and stir, then spoon vegetables and sauce over noodles.

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  • Cuisine - Thai
  • Course - Main-course

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