Photo of Chinese vegetable stir-fry by WW

Chinese vegetable stir-fry

6
6
6
SmartPoints® value per serving
Total Time
30 min
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy

Ingredients

Soy sauce

1½ tbs

Hoisin sauce

3 tsp

Lime juice

2 tbs

Fresh ginger

2 tsp, (3cm piece) finely grated

Garlic

2 clove(s), crushed

Fresh red chilli

1 whole, finely chopped, plus extra sliced chilli to serve

Fresh egg noodles

400 g

Vegetable oil

3 tsp

Red onion

1 medium, thinly sliced

Pak choy

2 baby, chopped

Baby corn

100 g, halved lengthways

Snow peas

100 g

Egg(s)

2 medium, lightly beaten

Lime rind

2 tsp, finely grated

Fresh coriander

2 tbs, finely chopped, plus extra leaves to serve

Lime(s)

1 medium, cut into wedges to serve

Instructions

  1. Combine soy sauce, hoisin sauce, 1 tablespoon lime juice, ginger, garlic and chilli in a bowl. Cook noodles following packet instructions. Set aside.
  2. Heat oil in a large wok or non-stick frying pan over medium heat. Stir-fry onion, pak choy, baby corn and snow peas for 5 minutes or until just tender. Add sauce mixture and stir-fry to combine.
  3. Make a well in the centre of vegetables. Add eggs and cook for 2 minutes or until just set, then roughly break up and stir through vegetables.
  4. Add noodles, remaining lime juice, lime rind and chopped coriander and stir-fry for 1 minute. Sprinkle with sliced chilli and coriander leaves. Serve with lime wedges.