Veggie & Noodle Stir Fry

 
I made this as a side dish as we were having chicken nibbles for tea. Full of delicious crunchy vegetables It was the perfect side.

Add some chicken or beef strips to add some protein for a main meal.

Ingredients

1 tbsp sesame oil

2 onions, petalled

1 clove garlic, crushed

1 red capsicum, seeded & sliced

2 spring onions, sliced

150g mushrooms, sliced

100g sugar snap peas, trimmed

bean sprouts

1/2 cup plum sauce

1/4 cup teriyaki sauce

1/2 tbsp soy sauce

1 tsp Chinese cooking wine

1/4 cup vegetable stock

250g Singapore noodles

1 tbsp toasted sesame seeds

Method

1.  Soak noodles in hot water, drain, rinse with cold water.

2.  Heat oil in a wok over a high heat. Stir fry onion and garlic for 2-3 minutes. 

3.  Add capsicum, spring onions, mushrooms, sugar snap peas, bean sprouts and 2 tbsp water. Stir fry for a further 4-7 minutes or until vegetables are tender-crisp.

4.  Combine sauces, stock and cooking wine. Add to vegetables along with the noodles. Toss mixture over a medium heat for 2-3 minutes or until sauce has thickened. Remove from heat, toss in the sesame seeds. 

And there was plenty left over for Darren's lunch next day.