
Hokkien noodle stir fry with mixed vegetables
Broccoli, bok choy, spring onion, red capsicum, coriander, carrot, garlic, green chilli,
Sauce: Rice wine vinegar,
SMALL | LARGE | |
ENERGY | 4450kj | 8900kj |
PROTEIN | 36.4g | 72.8g |
FAT TOTAL | 34.4g | 68.8g |
- SATURATED | 11.8g | 23.6g |
CARBS | 144.5g | 289g |
- SUGARS | 25.1g | 50.2g |
SODIUM | 4566mg | 9132mg |
Frozen product. Defrost in refrigerator. 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.