Stir-fried vegetable Hokkien noodles

Name: Stir-fried vegetable Hokkien noodles
Cook time: 30 min
Yield: Four as a meal or 4-6 as part of a banquet
Cuisine: Chinese
Ingredients: 2 tbsp vegetable oil; 1 small red onion, cut in half and then into 5mm slices; 4 spring onions, trimmed and cut into 10cm lengths; 6 ginger slices; 1 small carrot, julienned; ½ medium zucchini, julienned; 80g celery (about 2 stalks), finely sliced; 80g bean sprouts; 50g fresh black fungus; 450g packet fresh Hokkien noodles*; 3 tbsp tamari; 2 tbsp shao hsing wine or dry sherry; 1 tbsp brown sugar; 1 tbsp malt vinegar; ½ tsp sesame oil; 2 large red chillies, finely sliced on the diagonal; 2 tbsp tamari, extra

Kylie Kwong

May 2, 2019

easyTime:< 30 minsServes:Four as a meal or 4-6 as part of a banquet

This is an excellent everyday vegetarian option, working well either as a one-dish meal or as a side dish. Although it highlights vegetables, you can also use the base recipe to add meat, poultry or seafood. Make sure you finely slice your ingredients and include a variety of colours and textures to complement the earthy, robust character of the noodles.

Ingredients

2 tbsp vegetable oil
1 small red onion, cut in half and then into 5mm slices
4 spring onions, trimmed and cut into 10cm lengths
6 ginger slices
1 small carrot, julienned
½ medium zucchini, julienned
80g celery (about 2 stalks), finely sliced
80g bean sprouts
50g fresh black fungus
450g packet fresh Hokkien noodles*
3 tbsp tamari
2 tbsp shao hsing wine or dry sherry
1 tbsp brown sugar
1 tbsp malt vinegar
½ tsp sesame oil
2 large red chillies, finely sliced on the diagonal
2 tbsp tamari, extra

Method

1. Heat the vegetable oil in a hot wok until surface seems to shimmer slightly. Add red onion, spring onions and ginger and stir-fry for one minute or until onion is lightly browned.
2. Add carrot, zucchini and celery and stir-fry for two minutes. Add bean sprouts and fungus, then toss in noodles, tamari, wine or sherry, sugar, vinegar and sesame oil, and stir-fry for a further three minutes until noodles are hot. Vegetables should remain fresh and crunchy.
3. Arrange noodles in bowls. Serve immediately with a small bowl of sliced chilli mixed with the tamari.
Note: If using fresh noodles, first blanch them in a pot of boiling water for 3 minutes or until al dente. Drain and refresh under cold water before cooking. If using pre-cooked noodles follow recipe as above.
If you like this recipe, try my stir-fried Hokkien noodles with chicken, chilli and coriander.
Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.