Ingredients

The following ingredients have 4 Servings
  • 200g dried egg noodles
  • 2 tsp canola oil
  • 8 spring onions, cut into 2.5cm lengths
  • 3 × 3cm piece fresh ginger, julienned
  • 2 cloves garlic, crushed
  • 200g Swiss brown mushrooms, quartered
  • 1 red capsicum, seeded and thinly sliced
  • 1 zucchini, cut on the diagonal into 1cm slices
  • 1 carrot, sliced on the diagonal
  • 300g broccoli, cut into small florets
  • 300g Chinese cabbage, shredded
  • 2 tbs hoisin sauce
  • 3 tbs sake or dry sherry
  • 1 handful coriander leaves, plus extra, to serve
  • 300g firm tofu, drained and cut into cubes

Instruction

  • <p><strong>1.</strong> Bring a large saucepan of water to the boil. Add the noodles and cook for 5 minutes or until tender. Drain.</p> <p><strong>2.</strong> Heat a wok over a high heat, add the canola oil and swirl to coat. Add the spring onions and ginger and stir-fry for 1 minute. Add the garlic and mushrooms and cook for 1 minute.</p> <p><strong>3.</strong> Add the capsicum, zucchini, carrot and broccoli to the wok and stir-fry for 3–4 minutes. Add 1–2 tablespoons water to help steam through, if necessary. Add the cabbage, hoisin sauce and sake and stir-fry for 2–3 minutes, or until the cabbage has wilted and all ingredients are well combined.</p> <p><strong>4.</strong> Toss through the tofu, noodles and coriander until well coated in the sauce and serve immediately. Serve with coriander leaves.</p>