Ingredients
- 1 brown onion, diced
- 3 cloves of garlic, diced
- 1 chilli, deseeded
- 400g can cooked chickpeas
- 1 carrot, sliced and halved
- 1 red capsicum, sliced
- Handful of snow peas, topped and tailed and halved
- Handful of baby corn spears, halved
- 3 bunches of pak choy, roughly sliced
- 3 tablespoons soy sauce
- 1 teaspoon sugar
- Handful of sesame seeds
- Salt and pepper to taste
- Tablespoon of olive oil
- 1 packet of wok-ready Singapore noodles
Method
- Heat olive oil in a large wok on medium-high heat and fry onion, garlic and chilli until soft
- Add carrot, capsicum, baby corn, snow peas and chickpeas and fry for 2 minutes, stirring regularly
- Add pak choy to dish and cook for 1 minute until it softens
- Add soy sauce, sugar, salt and pepper
- Soften noodles in boiling water then drain and add to pan. Top with sesame seeds
Product used in recipe
- Lee Kum Kee - Premium Soy Sauce
