7 November 2022

Adam Draper’s Easy Vegetable Stir-fry Noodles

Ingredients	Method	Considerations/variations
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