Noodles With Crisp Vegetables

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Recipe Image


  • 350g Highmark round egg noodles
  • 3 tablespoons peanut oil
  • 1 tablespoon sesame oil
  • 2 cloves garlic, finely chopped
  • 1 teaspoon finely chopped ginger (can use crushed)
  • 2 teaspoons soy sauce
  • 1 small head brocolli separated into florets, blanched
  • 1 cup bean sprouts
  • 10 cherry tomatoes, halved
  • 16 small spinach leaves
  • 2 spring onions, chopped
  • dried chilli flakes


the noodles in a saucepan of boiling water for 5 minutes or until tender.
Drain. Heat a large frypan or wok and when hot add oils, garlic, ginger
and soy sauce, cook for 30 seconds. Add the sprouts, cherry tomatoes and
spinach leaves and stir-fry for 1 minute more. Add the drained noodles and
the spring onions and toss together in the hot pan for 1-2 minutes or until
the noodles are heated through. Season to taste with chilli flakes and extra
soy sauce as desired.

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