Hokkien Noodle Stir-fry!

(serves 4)

Hokkien noodles: egg noodles that are low in GI, versatile, tasty and with a bit of a bite. For me, this is one recipe where there is no real recipe. It is just a random combo of ingredients, a few dashes of most of the sauces available in the regular asian household, and the best part is: it always tastes delicious!

Prep time: 15 min

Cooking time: 15 min

Ingredients:

6 leaves of chinese cabbage

1 broccoli

2 zucchini

1 capsicum (optional)

handful of mushrooms

2 cloves garlic, finely diced

dark soy sauce

soy sauce

sweet soy sauce

sesame oil 

toasted sesame seeds, to serve

Method:

1. Wash and chop up the cabbage, broccoli, zucchini and capsicum to bite-size pieces.

2. Peel the mushrooms and chop into bite-size chunks. If using enoki mushrooms, then just break into small sections.

Choose a bright mix of colours: good for antioxidants & looks pretty!

3. Soak the hokkien noodles in cold water for 5 minutes to remove some of the oil, and to loosen the noodles up.

4. Heat the wok with 1T oil, add the garlic and then add the chinese cabbage and broccoli. Add 1 tsp salt and put the lid on, allowing it to steam for 2-3minutes, stirring occasionally.

5. Add some soy sauce and stir through, cooking on high heat for another 2 minutes. Remove the vegies, draining away any excess liquid. 

6. Reheat the wok with oil and add the zucchini and capsicum, stir-fry for 2-3 minutes, add a bit of soy sauce and then add the mushrooms.

7. Once the mushrooms look cooked, add the noodles. Stir through gently, add some dark soy sauce and sweet soy sauce in equal amounts to give the noodles colour and a bit of sweetness. 

8. When the noodles have softened, add the rest of the vegetables and mix through for 2-3 minutes. Drizzle a few dashes of sesame oil in, and stir it through.

9. Serve with a sprinkle of sesame seeds on top!