Photo: Natalie Boog
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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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