Chinese vegetable stir-fry
6
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Stir-frying is a great way to cook fresh vegetables. Keep it quick and they will stay nice and crisp, and won’t lose any of their delicious flavour. Have dinner ready in just 30 minutes.
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.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.