Mains

Green Vegetable and Noodle Stir-Fry

Delightfully flavoursome, this Asian inspired dish is bursting with nutrients. 

Serves 4.
Prep Time: 15 minutes.
Cooking Time: 10 minutes.

Ingredients

• 1 bunch Broccolini® baby broccoli, cut into 4cm lengths
• 150g baby Brussels sprouts, halved
• 1 green capsicum, cut into short thin strips
• 1 red onion, cut into thin wedges
• 2 celery sticks, diagonally sliced
• 1 bunch Tuscan cabbage (cavolo nero), cut into 4cm pieces
• 400g hokkien noodles
• 1/4 cup oyster sauce
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp olive oil
• 1/4 cup water
• 1/3 cup unsalted roasted cashews, roughly chopped (optional)

Cooking Instructions

• Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well.
• Separate noodles with your fingers. Combine oyster sauce, soy sauce and honey in a small bowl.
• Heat oil in a large wok over high heat. Add the Broccolini® baby broccoli, baby Brussels sprouts, capsicum, onion and celery. Stir-fry for 4 minutes.
• Add the Tuscan cabbage (cavolo nero) and water to the wok. Toss. Cover and cook for 2 minutes, tossing once, until cabbage just wilts.
• Add noodles and combined sauces. Toss until well combined and heated through.
• Divide stir-fry among serving bowls. Top with cashews and serve.