Chinese Vegetable Stir-Fry with Noodles
1 Red Capsicum
50g Mushrooms
425g Baby Corn
1 Tbs Olive Oil
300g Chinese Cabbage
100g Fresh Bean Sprouts
3 Spring Onions
2 cloves Garlic
2 Chicken Fillets
500g Hokkein Noodles
2 tsp Sesame Oil
2 Tbs Teriyaki Marinade
1/2 tsp Sugar
1 Tbs Sweet Chilli Sauce
1 Tbs Olive Oil
Method:
50g Mushrooms
425g Baby Corn
1 Tbs Olive Oil
300g Chinese Cabbage
100g Fresh Bean Sprouts
3 Spring Onions
2 cloves Garlic
2 Chicken Fillets
500g Hokkein Noodles
2 tsp Sesame Oil
2 Tbs Teriyaki Marinade
1/2 tsp Sugar
1 Tbs Sweet Chilli Sauce
1 Tbs Olive Oil
Method:
- Cut capsicum into half, remove seeds and membrane. Cut into thin stripes. Slice mushrooms in half. Cut any large baby corn in half.
- Cut cabbage into thick slices, then crosswise into squares. Peel garlic and crush. Clean and slice spring onions.
- Combine olive oil (1 Tbs), sesame oil, teriyaki marinade and sugar.
- Slice chicken into thin strips.
- Add oil to fry pan and heat. Fry chicken until cooked. Remove from pan.
- Add garlic, capsicum, mushrooms, corn, cabbage, and spring onions. Toss and stir to prevent burning and sticking — 3 minutes.
- Break the noodles up and add to the pan along with the bean sprouts and cook for 4 minutes.
- Add the combined oil mixture and chicken. Cook until ready.
- Serve immediately. Drizzle with sweet chilli sauce.