Hokkien noodle stir fry with mixed vegetables
Broccoli, bok choi, spring onion, red capsicum, coriander, carrot, garlic, green chilli,
Sauce: Rice wine vinegar,
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.