Chinese Black Pepper Vegetable Stir-fry
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
Bring a saucepan of salted water to the boil.
Thinly slice the red onion and ginger.
Julienne the green capsicum, spring onion and carrot.
Slice the corn along a diagonal.
Slice the shitake mushrooms.
Cut the broccoli into small florets.
Heat the oil over high heat in a wok.
Remove the boiling water from the heat. Add the noodles and cover. Set aside to cook (4-5 minutes).
Add the ginger and red onion and stir fry until slightly softened.
Add the carrot and baby corn and stir fry until slightly softened.
Add the mushrooms and stir fry until just browned.
Add the green capsicum and broccoli and stir fry until softened.
Stir through the black pepper sauce and soy sauce.
Drain the noodles.
Stir the noodles through the black pepper stir fry.
Distribute the noodle stir fry among serving bowls.
Black Pepper Sauce
Baby Corn, chopped
Broccoli, cut into florets
Green Capsicum, julienne
Shiitake Mushrooms, sliced
Spring Onion, julienne
Dried Egg Noodles
Ginger, finely sliced
Red Onion, finely sliced
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