Ingredients
- Pkt of thin rice noodles soaked and well drained
- 2 carrots thinly sliced
- Bunch bok choy chopped
- 10 sml Cauliflower florets
- 100 g snow peas thinly sliced
- 1/2 red Capsicum cut into triangles
- 2 sticks celery thinly sliced
- Knob of ginger grated or crushed
- Fresh chopped coriander can be omitted
- 1 tbsp Dark soy sauce
- 1 top honey
- 1/4 cup water
- 1tsp chicken stock powder/or 1 stock cube or substitute water for real stock
- Sesame oil to stir fry 1 tbsp along with some olive oil to season wok
- Coriander to add to stir fry and for garnish
- Sweet chilli sauce to serve with
- 4 Mushrooms cubed
- Lemongrass fresh or from a tube or jar -1/2 inch
Method
- Soak noodles and drain to dry
- Prep vege you can mix whatever you have to add to this mix ie bean sprouts brocollini any stir fry vege on hand
- Heat sesame oil in wok and fry harder vege ie cauli and carrots with ginger and lemongrass
- Add rest of vege after 5 mins and stir fry with coriander
- When Al dente its time to add the sauce
- Mix soy honey stock powder and water and add to wok mix along with the noodles and coriander
- Add a lid to let the vege completely cook without leaving too long you still want crunch!
- Serve on their own or with some protein like chicken or fish.
- Serve with a sprinkle of coriander and sweet chilli sauce
Product used in recipe
- Lee Kum Kee - Mushroom Dark Soy Sauce
