Ingredients
- 1 Packet Lee Kum Kee Shanghai Stir-Fry Noodles Sauce
- 1 Tsp ABC Extra Hot Chilli Sauce
- 3 Zucchini's (Two for bowls, one for spiralizing)
- 3 Carrots (Purple, Yellow and Orange)
- 1 Red Capsicum
- 1 Onion
- 1/2 Cup Cabbage
- 1 Kohlrabi
- 1 Tbsp Minced Garlic
- 2 Tbsps Sesamd oil
- 1 Birdseye Chilli
- 2 Nasturtium Leaves or Coriander
- 1/2 Cup Soy Sauce
- 3 Spring Onions
- Sesame Seeds
- Pepper
Method
- Prepare the vegetables. Spiralize the Carrots, Zucchini and Kohlrabi, then slice up the Onions, Capsicum, Chilli, Nasturtium Leaves and Cabbage.
- Take the tops off your Zucchini's and scoop out the centre with a spoon or melon baller. Put aside, this will be your bowls.
- Heat Sesame oil in wok over medium-high heat. Add minced Garlic and Pepper and saute for 10-20 seconds. Fry up the Onion and then toss in your spiralized and sliced vegetables. Lightly fry for about 5 minutes. You only want them slightly cooked. Remove from heat and put aside.
- Drizzle wok with Sesame Oil and add the Lee Kum Kee Shanghai Stir-Fry Noodles Sauce, ABC Extra Hot Chilli Sauce and Soy Sauce, stirring continuously. Place the spiralized noodles and vegetables back into the wok and stir into the yummy sauce. Cook for about 5-10 minutes. Allow to cool slightly before filling your Zucchini bowls.
- With tongs, place the Shanghai noodle/vegetable filling into your Zucchini bowls. Sprinkle with Sesame Seeds, thinly sliced Nasturtium Leaves, Spring Onions and Birdseye Chilli. Zucchini flower for decoration.
- Enjoy.
Product used in recipe
- LEE KUM KEE - LKK READY SAUCE SHANGHAI STIR-FRY NOODLES 120G
- ABC - ABC EXTRA HOT CHILLI SAUCE 335ML
