Hokkien noodle stir fry with mixed vegetables
Broccoli, bok choy, spring onion, red capsicum, coriander, carrot, garlic, green chilli,
Sauce: Rice wine vinegar,
This dish would work well on its own, or as part of an Asian feast alongside the Lemongrass and turmeric chicken with peanut sauce.
Or if you have sliced chicken breast, 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 chili flakes.
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.