Ingredients
- 200g Obap sweet potato noodles
- 1/3 cup Rice bran oil
- 150g green beans, sliced 2-3cm long
- 1 carrot julienned
- 1 stalk green onion, sliced
- 1/2 red capsicum, sliced
- 5x Garlic finely chopped
- 2 large wombok cabbage leaves sliced
- 2-3 tsp Knorr chicken powder
- A few tablespoons Knorr seasoned soy sauce
- 1/2 to 1 Chilli sliced (optional)
- Salt and Pepper
Method
- Prepare all vegetables, slice and place on tray ready to fry.
- We need to fry each vegetable one by one, don’t over cook. Add some oil to wok/pan, add beans, fry a little then add some garlic, a little chicken seasoning plus a little salt & pepper to taste. Once beans are cooked to a slight crunch, pour all to large mixing bowl.-Add oil to wok/pan, add carrots, fry a little adding a little chicken seasoning, pour into mixing bowl (with beans) -Add oil to wok, add capsicum fry a little add green onion, garlic and season with chicken seasoning and salt to taste. Add to cooked vegetables in bowl.-Add oil to wok, add wombok, add the remaining garlic, chicken seasoning, salt & pepper to taste.Once done, add to bowl. Put aside. (Fry chilli with capsicum if adding any chilli).
- Cook sweet potato noodles according to packet instructions, once cooked, drain and rinse in coldwater. Place noodles in batches on chopping board and cut to shorter length, add all to vegetable bowl. Add a couple of tbls of soy sauce, mix and add more soy sauce to desired taste (for salt), add sesame oil and mix very well. Wallah, Serve room temperature!
Product used in recipe
- OBAP - OBAP SWEET POTATO NOODLES
- OBAP - OBAP SWEET POTATO NOODLES
