Very Veggie Vegan Stir Fry

Serves Preparation Cooking Difficulty
4 10 min 10 min Easy
Stir Fry Ingredients
  • 450g pack Hokkien or Hokkien Thin noodles
  • 2 tbspns vegetable oil
  • 1 carrot, thinly sliced
  • 1 green capsicum, thinly sliced
  • 4 spring onions, sliced
  • 3 baby bok choy, washed and leaves separated
  • 1 cup cauliflower florets
  • 1 cup broccoli florets
  • 100g snow peas, sliced
  • 90g bean sprouts, washed
  • 2 tbspns fresh ginger, grated
  • 1/2 cup roasted cashew nuts
Sauce Ingredients
  • 1/2 cup vegetable stock
  • 2 tbspns vegan oyster sauce
  • 2 tbspns soy sauce
  • 1 tbspn sesame oil
To Serve (Optional)
  • Chopped red chillies
  • Fresh chopped coriander
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Method
  1. Step 1

    Combine the stock, vegan oyster sauce, soy sauce and sesame oil, mix well and set aside.

  2. Step 2

    Prepare the noodles as per pack instructions, gently separate with a fork , drain well and stand aside. Keep warm.

  3. Step 3

    Heat the vegetable oil in a wok over high heat.

  4. Step 4

    Add the carrot, capsicum, spring onions, cauliflower, broccoli and ginger and stir fry for 2 minutes.

  5. Step 5

    Add the bok choy, bean sprouts, cashews, noodles and sauce and stir fry for 3- 4 minutes until vegetables are cooked and noodles are warmed and coated with the sauce.

  6. Step 6

    Serve immediately. Garnish with chopped chillies and coriander if desired.

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