Learn this quick and easy vegetarian stir-fried noodle dish that's packed full of flavour!
Serves 4
50 mins
Ingredients
- 200g egg noodles
- 4 tbs sesame oil
- 1 medium carrot, peeled and julienned
- 1 red capsicum, seeded and finely sliced
- 120g fresh shiitake mushrooms, sliced
- 4 cloves garlic, chopped
- 4cm piece fresh ginger, grated
- 120g snow peas, halved
- 120g baby corn, halved diagonally
- 4 spring onions, sliced
- 4 tbs soy sauce or teriyaki sauce
- 20 cashews, toasted
Method
1
Cook the egg noodles in boiling salted water until soft. Drain and set aside.
2
Heat the sesame oil in a wok over high heat. Saute the carrot, capsicum, mushrooms, garlic and ginger until soft, about 2–3 minutes.
3
Add the snow peas, baby corn and spring onions and cook, stirring, until vegetables are tender, about 2–3 minutes. Add the cooked egg noodles and the soy sauce and stir to combine.
4
Serve hot, garnished with the toasted cashews.
