Stir Fry Vegetables with Sweet Soy Sauce and Udon Noodles

By: Michael Berka

Red Capsicum - Sliced finely
Carrot - Julienned
Cauliflower - Cut into small thin bite sized pieces
Onion - Cut into Wedges
Grape tomatoes - Sliced lengthways in half
Mushrooms - Cut into thin slices
1 vegan stock cube mixed with 1 tablespoon of Cornflour or Tapioca and 4 tablespoons of cold water..
Salt to taste
1 tablespoon of canola oil and a half a teaspoon of Sesame oil
2 tablespoons of ABC Kecap Manis
1 package of Hakubaku Organic Udon Noodles cooked and drained according to the packet.

Add the oils to a very hot wok or deep frypan.
Toss in the onion, carrot and capsicum and toss about for a minute.
Add the garlic and stir fry quickly, being careful not to burn the garlic.
Toss in the rest of the vegetables, stir quickly, add a half cup of water and place a lid on the wok or frypan - leave on for 1 or 2 minutes to fully steam the veggies.
Take the lid off and drop in a couple of tablespoons of the Kecap Manis.
Stir a couple of times and then quickly toss in the Cornflour/Stock Cube Slurry.
Stir again quickly to stop any lumps and to ensure a nice glossy, even coating over everything.
Drop all the noodles in and toss with tongs and the wooden wok utensils.
That's it - Dish up and listen to your guests tell you what an awesome cook you are!
Serve with generous portions of Roti Bread to mop up the delicious sauce.
If so inclined, you can spice things up with a couple of glugs of ABC Extra Hot Chili Sauce.