Quick vegie stir-fry with hokkien noodles
Preparation time:
Recipe highlights Serves: 2
- Dairy free
- Nut free
- Low salt
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Ingredients
- 1 carrot, peeled and thinly sliced
1 teaspoon chilli powder
1 stem of broccoli or 1 bunch broccolini, chopped into even chunks
1/2 cup beans, halved
1 red capsicum, chopped into even chunks
1/2 cup mushrooms, thickly sliced
1/2 bunch baby bok choy
1/2 cup bean sprouts
1 tablespoon reduced-salt soy sauce
1 teaspoon reduced-salt oyster sauce
200 g hokkien noodles
Cooking method
-
1. Chop all the vegetables.
2. In a wok, add the carrot, chili and a splash of water, cook for 1 minute or until the carrot becomes tender. Add broccoli and beans and cook for a further 1 minute. Meanwhile, boil the kettle.
3. Add all other vegetables, soy and oyster sauce to the wok and stir. Put hokkien noodles in a heat-proof bowl and cover with boiling water, cover and stand for 2 minutes.
3. Drain water and add noodles to the wok. Stir until the noodles are coated with the sauce and vegetables are cooked.
Notes: You can substitute any vegetables.
Nutritional facts
 | Average quantity per serving | Average quantity per 100g |
| Weight (g) | 2.00 | 100.00 |
| Energy (kJ) | >7.30 | >364.77 |
| Protein (g) | 0.11 | 5.32 |
| Total fat (g) | 0.01 | 0.54 |
| Saturated fat (g) | >0.00 | >0.05 |
| Polyunsaturated fat (g) | >0.00 | >0.09 |
| Monounsaturated fat (g) | >0.00 | >0.05 |
| Cholesterol (mg) | 0.06 | 3.14 |
| Carbohydrate-available (g) | 0.27 | 13.46 |
| CarbohydrateSE (g) | >0.27 | >13.38 |
| Sugars (g) | 0.02 | 0.99 |
| Water (g) | 1.51 | 75.46 |
| Dietary fibre (g) | 0.07 | 3.34 |
| Thiamin (mg) | 0.00 | 0.07 |
| Riboflavin (mg) | 0.00 | 0.16 |
| Niacin (mg) | 0.01 | 0.75 |
| Niacin equivalents (mg) | 0.03 | 1.60 |
| Vitamin C (mg) | 1.50 | 74.94 |
| Total folate (ug) | >1.25 | >62.74 |
| Total vitamin A equivalents (ug) | 3.29 | 164.37 |
| Retinol (ug) | 0.00 | 0.18 |
| Beta carotene equivalents (ug) | 19.65 | 982.73 |
| Sodium (mg) | 1.00 | 50.12 |
| Potassium (mg) | 5.76 | 287.98 |
| Magnesium (mg) | 0.40 | 19.83 |
| Calcium (mg) | 0.56 | 27.79 |
| Phosphorus (mg) | 1.80 | 89.75 |
| Iron (mg) | 0.02 | 0.94 |
| Zinc (mg) | 0.01 | 0.56 |
Contributed by:
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Recipe publication date on: 12/13/2007
Last reviewed on: 20/11/2012
