Ingredients
- Spray olive oil
- 1 small red onion
- 1 clove garlic
- 1 teaspoon ginger
- 250 g pre-cooked Hokkien noodles
- 1 medium head broccoli, chopped into small florets
- 1 medium carrot, cut into small batons
- 1 small red capsicum, halved, seeded, sliced into thin strips
- 1 small green capsicum, halved, seeded, sliced into thin strips
- 6 pieces baby corn, sliced
- 2 bunches bok choy
- 680 g extra firm tofu, chopped into large cubes
- 1 tablespoon oyster sauce
- ¼ teaspoon chilli flakes
- 2 tablespoons unsalted cashews, to serve
- 2 teaspoons sesame seeds, to serve
- Fresh coriander leaves, to serve
Method
Step 1
Spray a wok with olive oil and place over high heat. Add red onion, garlic and ginger and stir-fry until softened.
Step 2
Prepare Hokkien noodles according to packet instructions. Drain and set aside.
Step 3
Add broccoli, carrot, red capsicum, green capsicum, baby corn and bok choy and stir-fry for 8-9 minutes, until tender-crisp. Add tofu, noodles, oyster sauce and chilli flakes and mix well. Reduce heat to low and cook for 3-4 minutes, stirring.
Step 4
Divide stir-fry between 4 bowls and garnish with cashews, sesame seeds and fresh coriander leaves.
