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Vegetable And Noodle Stir-fry




Source of Recipe


australian women's weekly


List of Ingredients




1 pack of Hokkien noodles
1 squash, halved then sliced
1 carrot, sliced
1 head of broccoli, cut into florets
1 red pepper
1 zucchini, sliced
1 cup mushrooms, sliced
3/4 pack of hard tofu, cut into long cubes
2 cloves of garlic
1 small chilli, diced finely
1 tablespoon peanut oil
1 tablespoon extra virgin olive oil
splash of Worcestershire sauce
2 tablespoons of stir-fry sauce (we used sweet chilli)


Recipe



Place Hokkien noodles into a bowl of boiling hot water (leave aside for later)

Heat the wok on high temperature. Add the 2 tablespoons of oil.

Immediately put garlic and chilli into wok and turn constantly.

Throw tofu in, and allow to brown. Coat some Worcestershire sauce over the tofu.

Throw all the vegetables into wok apart from mushrooms and turn constantly.

Pour about two tablespoons of stir-fry sauce over the vegetables.

Make a space in middle of wok and throw mushrooms in and allow to brown.

Drain Hokkkien noodles and throw them into the wok (soak up excess sauce)

Season before serving.