Serves:4
Difficulty:Easy
Ingredients:
- 1 pkt Chang's Vermicelli Rice Noodles
- 2 tbs Chang's Gluten Free Tamari Light Soy Sauce
- 6 tbs Chang's Original Oyster Sauce
- 1 tsp Chang's Pure Sesame Oil plus oil for frying
- 2 tbs water
- 4 garlic cloves, roughly chopped
- 4 spring onions, sliced
- 2 bunches broccolini florets, roughly chopped
- 2 bunches baby bok choy, roughly chopped
- 1 cup green cabbage, thinly sliced
- 1 red or green chilli, thinly sliced
- 1 lime, freshly squeezed
Method:
- Prepare noodles by boiling in water for 3 minutes. Drain and set aside.
- In a bowl add the soy sauce, oyster sauce, water and teaspoon of Sesame oil. Combine well and set aside.
- Add to wok oil of choice, broccolini, bok choy and cabbage. Stir fry over high heat for 3-4 minutes. Now add the garlic, chilli and spring onions and further stir fry for 2-3 minutes. Remove all vegetables from wok.
- Add to wok the noodles and pour over the sauce. Stir fry for a minute and then add the vegetables. Toss to combine well.
- Serve in bowls and squeeze fresh lime juice over each serving.
