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Asian ginger vegetables and rice noodles
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Prep Time:
15 minutes
Cook Time:
7 minutes
Total Time:
22 minutes
Whip up a delicious Asian ginger vegetable stir-fry with rice noodles for a speedy family meal!
Ingredients:
  • 18.20 gm olive oil
  • 1 tsp fresh ginger, finely chopped
  • 1 clove garlic, finely chopped
  • 1/4 red chilli, thinly sliced
  • 1 medium carrot, peeled and julienned
  • 1/2 red capsicum, julienned
  • 1 bunch broccoli, florets cut in half
  • 2 small bok choy, leaves cut in half
  • 100g bean sprouts
  • 88.00 gm sweet chilli sauce
  • 21.00 gm soy sauce
  • 21.00 gm lime juice
  • 24.40 gm oyster sauce
  • 5 drops sesame oil
  • 250g pad thai rice noodles, soaked in warm water for 20 minutes
  • 1 spring onion, cut into 3mm slices on an angle
  • 62.50 ml fresh coriander leaves, approx 1/8th bunch
Instructions:
  • Heat a spacious and sturdy sauté pan or wok over medium-high heat.
  • Heat olive oil for 1 minute. Add ginger, garlic, chili, carrots, bell pepper, and broccoli, and sauté for about 3 minutes until vegetables are slightly softened.
  • Introduce bok choy and sprouts into the pan and sauté for an additional 2 minutes.
  • Combine the sweet chilli sauce, soy sauce, lime juice, oyster sauce, and sesame oil. Mix thoroughly.
  • Add the noodles and cook for about 2 minutes until they are just done. Gently mix in the spring onion and season with salt and pepper to taste.
  • Evenly distribute noodles and vegetables among four serving bowls, top with fresh coriander, and enjoy.

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