The Vegetarian

 Noodle Stirfry

serves 3 people

olive oil
400g of fresh noodles (I like thin egg noodles, but use your favourite type)
(note that dry noodles will weigh less for same quantity so use approximately half to three quarters the weight)
1/2 red onion - diced
1 inch ginger - sliced and pounded
1 bunch of broccolini - cut into pieces
6 mushrooms - sliced
4 spring onions - sliced finely
1 large carrot - chopped into small matchsticks
1 tablespoon light soy sauce
1 tablespoon kecap manis
1 tablespoon vegetarian oyster sauce
+/- red chilli flakes to your taste

i also added 2 vegetarian sausages - sliced

Prepare the noodles according to instructions. Drain and set aside.

In a large non-stick wok use 2 teaspoons of olive oil to stir-fry the onion, ginger and carrots for 30 seconds. Add the mushrooms and saute for a minute.

Add the the noodles and continue to stir on medium heat. Add the soy sauce, kecap manis and oyster sauce. Continue to stir until the noodles are well coated.

Add the broccolini and spring onions. Stir on medium heat until the broccolini deepen in colour. Take directly off the heat and place in a serving dish.

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