Vegiful Fried Noodles Recipe

Vegiful Fried Noodles

On the table in just 20 minutes! - by Jane Ash

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TIP! This recipe is ideal for using any cooked, vegetable leftovers. Or try replacing the peas with chopped broccoli and remaining vegetables with sliced mushrooms and celery or corn kernels.

Ingredients

3 x 85g packets oriental-flavoured 2-Minute noodles

1 cup frozen green peas

2 tablespoons vegetable oil

2 carrots, peeled, shredded

1 red capsicum, cut into thin strips

½ bunch bok choy, finely sliced crossways

3 green spring onions, thinly sliced diagonally

¼ cup teriyaki sauce

1/3 cup unsalted roasted cashews, coarsely chopped

Method

Break noodle cakes into large pieces. Add noodles, contents of flavour sachets and peas to a large saucepan of boiling water. Boil for 2 minutes. Drain.
Heat oil in a large, non-stick wok over a medium to high heat. Add carrots and capsicum. Stir-fry for about 2 minutes, or until vegetables are just tender.
Add noodles and peas, bok choy and onions. Stir-fry for a further 2 minutes, or until hot. Stir in sauce.
Serve sprinkled with cashews.

Jane Ash

Jane Ash is a recipe editor and contributor to New Idea Food. She’s worked in food media for too many years to count but still gets a buzz from creating recipes and seeing them come to life in front of the camera. She loves how food brings people together and a shared meal with family and friends is her favourite pastime.

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Ingredients

Method

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