Hokkien Noodle Stir Fry with Mixed Vegetables

HERE'S HOW WE MAKE IT

This is one of those dishes you will not believe has come from the freezer - it's so fresh and vibrant. To make sure it's that way, we shock blanch the vegetables (carrots, red capsicum, broccoli, bok choy and spring onion) so that they keep their colour and texture. The vegetables get a flavour boost with a dressing of coriander, garlic and chilli and are dished up with fat Hokkien noodles, toasted sesame seeds and a tangy mixture of soy, rice vinegar and oyster sauce, ready for you to toss together at home.

INGREDIENTS

Broccoli, bok choi, spring onion, red capsicum, coriander, carrot, garlic, green chilli, Hokkien noodles, rice bran oil, sesame seeds.

Sauce: Rice wine vinegar, kecap manis, oyster sauce, soy sauce.

ALLERGENS

CONTAINS:

Gluten, Shellfish, Sesame, Soy, Egg.

MAY CONTAIN TRACES OF:

Peanuts, Tree Nuts, Dairy, Fish, Lupin.

PLEASE NOTE:

While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.

NUTRITION

	INDIVIDUAL	SMALL
ENERGY	2209.1kj	4418.2kj
PROTEIN	18.1g	36.3g
FAT TOTAL	17.7g	34.4g
- SATURATED	5.9g	11.8g
CARBS	71.5g	143.1g
- SUGARS	11.9g	23.7g
SODIUM	2277.3mg	4554.7mg

SIZES

Individual:

Serves one adult on its own, two as a side

Small:

Serves two adults on its own, four as a side

GOES WITH

This would work well on its own, or as part of an Asian feast alongside the sticky Szechuan chicken with eggplant and shitake mushrooms or Malaysian coconut sambal barramundi. If you have spare diced chicken, tofu or prawns at home you could quickly cook in the wok and toss through with some fried shallots, extra sliced spring onions and a sprinkle of chilli flakes.

PREP, COOK AND SERVE

Frozen product. Once defrosted, cook and consume within 48 hours.

TO COOK: Defrost fully before cooking. Remove sachet of sauce and tub of sesame seeds. In a medium-sized wok heat 15ml of neutral oil such as vegetable or rice bran oil until smoking. Add the vegetables and noodles and cook for 2-3 minutes over high heat to get a char and heat through the vegetables. Add the sauce and cook for a further 30 seconds, tossing to combine. Scatter with black and white sesame seeds and add additional sliced chill and spring onions if you'd like.