| ½ tablespoon canola oil | 1. Heat oil in a wok or frypan | Swap in or out any vegetables you like. |
| 2 cloves garlic, crushed | 2. Stir-fry garlic for 15 seconds to release its flavour | Add protein using tofu, tempeh, pork, chicken or beef (rump steak is a great option), cut into 2cm chunks. |
| 2 carrots, peeled and thinly sliced | 3. Add your variations here and fry off for 2–3 minutes | Add chilli and or fresh herbs like coriander or Vietnamese mint to liven up your noodles. |
| 1 red capsicum, seeded and sliced | 4. Add, carrots, capsicum, corn, broccoli, bok choy and cabbage for 3–4 minutes | |
| 1 corn cob, trimmed off the cob | 5. Stir in soy sauce, fish sauce and honey, and fry for a further 2 minutes | |
| 1 head broccoli, cut into florets | 6. Add drained noodles and cashews, and stir through | |
| 1 bunch bok choy, washed and roughly chopped | | |
| 1 cup white cabbage, shredded | | |
| ¼ cup soy sauce (salt-reduced) | | |
| 1 teaspoon fish sauce | | |
| 2 tablespoons honey | | |
| 450g fresh hokkien noodles, prepared according to instructions | | |
| ¼ cup cashews | | |
