Chinese vegetable stir-fry
2 tsp, (3cm piece) finely grated
2 clove(s), crushed
Fresh red chilli
1 whole, finely chopped, plus extra sliced chilli to serve
Fresh egg noodles
1 medium, thinly sliced
2 baby, chopped
100 g, halved lengthways
2 medium, lightly beaten
2 tsp, finely grated
2 tbs, finely chopped, plus extra leaves to serve
1 medium, cut into wedges to serve
- Combine soy sauce, hoisin sauce, 1 tablespoon lime juice, ginger, garlic and chilli in a bowl. Cook noodles following packet instructions. Set aside.
- 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.
- 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.
- 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.