Vegilicious Stir-Fry With Chinese Egg Noodles

Recipe by IngridNL
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Cut the vegetables as big or as little as you like.
  • I like chunky stir fries so I keep the pieces pretty big.
  • In a Wok over med-high heat, saute the onion and garlic in a few teaspoons of sesame oil and sunflower oil.
  • Once the onion and garlic are softened, add the purple onion and the peppers.
  • Saute for about 5 minutes.
  • Add the courgette, broccoli, peas, and mushrooms.
  • Add ground black pepper and salt lightly, this will bring out the natural juices.
  • Add the oyster sauce and soy sauce.
  • Stir into the ingredients and lower the heat to med-low.
  • Cover and wait for about 4-5 minutes.
  • Sprinkle lightly with sesame oil and stir.
  • Add a few dashes of cayenne pepper and garlic powder.
  • Follow the instructions for the egg noodles.
  • Usually you only need to put them in boiling water, not on a flame, for about 4 minutes.
  • Drain.
  • Combine the egg noodles with the stirfry.
  • Garnish with green onions and coriander.
Advertisement