11 serves of veg
- 150g rice stick noodles or vermicelli
- olive or canola oil spray
- 4 eggs, lightly beaten
- 2 cloves garlic, crushed
- 1 red chilli, seeded and thinly sliced (optional)
- 1 tablespoon curry powder
- 3 cups finely shredded Chinese cabbage (wombok)
- 1 red capsicum, seeded, thinly sliced
- 2 carrots, peeled, thinly sliced diagonally
- 2 tablespoons kecap manis (sweet soy sauce)
- 2 tablespoons oyster sauce
- 6 spring onions, thinly sliced diagonally (include green tops)
- 3 cups bean sprouts (250g)
- coriander leaves to serve
- Place noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften, then drain well.
- Spray a wok or large non-stick frypan with oil and heat. Add half the egg and swirl to form a thin omelette. Remove omelette from pan, roll up and cut into thin slices. Set aside and repeat with remaining egg.
- Spray pan with oil and place on high heat. Stir-fry onion until soft. Add garlic, chilli and curry powder and cook, stirring for 1 minute or until fragrant.
- Add cabbage, capsicum, carrots and sauces. Cook until vegetables are just tender. Stir through spring onions and bean sprouts before adding noodles and egg. Gently toss until well combined.
- Stir-fry for 1-2 minutes or until heated through.
- Divide among serving bowls and top with coriander.
- Vary vegetables to include chopped snow peas, asparagus, mushrooms, water chestnuts, bok choy and/or other Asian greens.
- Frozen mixed or stir-fry vegetables can be used instead of fresh.
- Stir-fry 200g sliced skinless chicken breast, pork fillet, peeled prawns or cubed tofu until just cooked. Set aside then return to pan with noodles.
- Left overs can be stored covered in fridge for up to 3 days.
- Large heatproof bowl
- wok or large non-stick frypan
- egg lifter
- stirring spoon
- serving bowls
Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.
|394g||Quantity per serving||Quantity per 100g|