Chinese Black Pepper Vegetable Stir-fry

with Noodles

Enjoy our quick and easy vegetable noodle stir-fry, served in a delicious Chinese black pepper sauce.

Nutrition Per Portion

  • 578 Calories |
  • 85.5g Carbohydrates |
  • 18.7g Fat |
  • 9.5g Fibre |
  • 20.4g Protein |
  • 14.6g Sugar
  • 0.0 min

    Bring a saucepan of salted water to the boil.

  • 0.5 min

    Thinly slice the red onion and ginger.

  • 2.0 min

    Julienne the green capsicum, spring onion and carrot.

  • 5.0 min

    Slice the corn along a diagonal.

  • 6.0 min

    Slice the shitake mushrooms.

  • 7.0 min

    Cut the broccoli into small florets.

  • 8.0 min

    Heat the oil over high heat in a wok.

  • 9.0 min

    Remove the boiling water from the heat. Add the noodles and cover. Set aside to cook (4-5 minutes).

  • 9.5 min

    Add the ginger and red onion and stir fry until slightly softened.

  • 10.0 min

    Add the carrot and baby corn and stir fry until slightly softened.

  • 11.5 min

    Add the mushrooms and stir fry until just browned.

  • 12.5 min

    Add the green capsicum and broccoli and stir fry until softened.

  • 14.0 min

    Stir through the black pepper sauce and soy sauce.

  • 14.5 min

    Drain the noodles.

  • 15.0 min

    Stir the noodles through the black pepper stir fry.

  • 17.0 min

    Distribute the noodle stir fry among serving bowls.

  • Ingredients

    Black Pepper Sauce

    Soy Sauce

    Baby Corn, chopped

    Broccoli, cut into florets

    Carrot, julienne

    Green Capsicum, julienne

    Shiitake Mushrooms, sliced

    Spring Onion, julienne

    Dried Egg Noodles

    Vegetable Oil

    Ginger, finely sliced

    Red Onion, finely sliced

  • 0 of 12 failed / iids:/ rid: 605