Description
A scrumptious dish of vibrant stir fried vegetables in an easy 6-ingredient sauce served with morish egg noodles!
Ingredients
Scale
- Sauce
- 3 Tbsp vegetable stock
- 2 Tbsp regular soy sauce
- 1 Tbsp oyster sauce, I use a vegetarian version
- 1 Tbsp rice wine vinegar
- 1 tsp coconut sugar or brown sugar
- 1/8 tsp Chinese five spice
- Vegetables
- 1 Tbsp sesame oil
- 1/2 Tbsp fresh ginger, finely diced or grated
- 1 medium (200g) carrot, sliced julienne (thin matchsticks)
- Half a medium (130g) red capsicum, sliced julienne (thin matchsticks)
- 1 heaping cup broccoli florets
- 1 heaping cup shredded purple cabbage
- 3 large stalks spring onion, sliced to serve
- 1 lime, to serve
- Noodles
- 200g fresh egg noodles, or dried if you can’t get fresh
Instructions
- Sauce
- In a small mixing bowl or jug, combine all sauce ingredients and whisk until well combined. Set aside.
- Vegetables
- Chop up all vegetables first, except the spring onion, place in a bowl so you can add them all at once.
- In a large fry pan, heat sesame oil over medium heat.
- Turn heat to low and add ginger, fry whilst mixing for 20 seconds, ensuring it doesn’t burn.
- Add chopped vegetables and stir fry until fork tender over medium-high heat, about 8-10 minutes.
- Whilst vegetables are frying, cook noodles according to packet instructions. Drain and set aside. I find cooking the noodles whilst the vegetables are frying prevents the noodles from sitting aside for too long which makes them stick together when they cool down. Drizzle a little olive oil over the cooked noodles and toss through to help prevent them from sticking together.
- Once veggies are cooked, add noodles and the sauce. Toss around the pan with tongs over medium heat until combined and sauce is through the veggies and noodles.
- Once everything is heated through, remove from heat.
- Serve with sliced spring onion and a squeeze of fresh lime, enjoy!
- Store leftovers in an airtight container, refrigerated, for 2-3 days.
- Prep Time: 15min
- Cook Time: 15min