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.

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

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

Gluten, Shellfish, Sesame, Soy, Egg.
Peanuts, Tree Nuts, Dairy, Fish, Lupin.
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
FAT TOTAL15.6g31.3g
- SATURATED5.4g10.8g
- SUGARS10.1g20.2g
Serves one adult as a main course, two as a side dish
Serves two adults as a main course, four as a side dish
This would work well alongside the twice-cooked masterstock pork belly. Or 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.

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.