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Stir-fried vegetable Hokkien noodles

Kylie Kwong
Kylie Kwong

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Weeknight wok 'n' roll: Kylie Kwong's vegie stir-fry.
Weeknight wok 'n' roll: Kylie Kwong's vegie stir-fry.William Meppem

This is an excellent everyday vegetarian option, working well either as a one-dish meal or as a side dish. Although it highlights vegetables, you can also use the base recipe to add meat, poultry or seafood. Make sure you finely slice your ingredients and include a variety of colours and textures to complement the earthy, robust character of the noodles.

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Ingredients

  • 2 tbsp vegetable oil

  • 1 small red onion, cut in half and then into 5mm slices

  • 4 spring onions, trimmed and cut into 10cm lengths

  • 6 ginger slices

  • 1 small carrot, julienned

  • ½ medium zucchini, julienned

  • 80g celery (about 2 stalks), finely sliced

  • 80g bean sprouts

  • 50g fresh black fungus

  • 450g packet fresh Hokkien noodles*

  • 3 tbsp tamari

  • 2 tbsp shao hsing wine or dry sherry

  • 1 tbsp brown sugar

  • 1 tbsp malt vinegar

  • ½ tsp sesame oil

  • 2 large red chillies, finely sliced on the diagonal

  • 2 tbsp tamari, extra

Method

  1. 1. Heat the vegetable oil in a hot wok until surface seems to shimmer slightly. Add red onion, spring onions and ginger and stir-fry for one minute or until onion is lightly browned.

    2. Add carrot, zucchini and celery and stir-fry for two minutes. Add bean sprouts and fungus, then toss in noodles, tamari, wine or sherry, sugar, vinegar and sesame oil, and stir-fry for a further three minutes until noodles are hot. Vegetables should remain fresh and crunchy.

    3. Arrange noodles in bowls. Serve immediately with a small bowl of sliced chilli mixed with the tamari.

    Note: If using fresh noodles, first blanch them in a pot of boiling water for 3 minutes or until al dente. Drain and refresh under cold water before cooking. If using pre-cooked noodles follow recipe as above. 

    If you like this recipe, try my stir-fried Hokkien noodles with chicken, chilli and coriander.

    Find more of Kylie Kwong's recipes in the Good Food Favourite Recipes cookbook.

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Kylie KwongKylie Kwong is a chef, restaurateur and recipe writer.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/stirfried-vegetable-hokkien-noodles-20190423-h1dpt9.html