Vegetarian Noodles

To my delight the House Of Murray is still a very busy place at the moment and YES there has been lots of food consumed.  Needless to say I have a backlog of recipes to share with you.  So my mission is to of course share these with you as well as the food that we are eating now.

This dish is one of my all time favourites either served by themselves as a sneaky comfort food or served with some barbecued meat or fish.  These noodles however have a flavour that tantalises the taste buds and there is normally none left for leftovers the next day.

A simple meal to prepare and cook but one that everyone enjoys.

Vegetarian Noodles

Serves: 4

ProPoints per serve: 5

440 grams hokkien noodles

1 tablespoon sweet chilli sauce

1 tablespoon kecap manis

2 teaspoons soy sauce

1/4 cup water

2 teaspoons oil

1 garlic clove, crushed

1 cm peice of ginger, grated

1 onion, sliced

1 carrot, julienned

1 red capsicum julienned

200 grams button mushrooms, sliced

2 baby bok choy, roughly chopped

100 grams bean sprouts

1/4 cup fresh coriander, chopped

Fill a large bowl with hot water and soak noodles as per packet directions. Drain and set aside.

In a small jug mix together sweet chilli sauce, kecap manis, soy sauce and water.

Heat oil in a large wok or frying pan over high heat. Add garlic, ginger, onion and carrots tossing until onion starts to soften - add a little water if vegetables start to burn. Add capsicum and mushrooms. Stir fry for 3 - 4 minutes.

Add combined sauce and stir through. Add noodles and bok choy tossing to combine.

Stir through bean sprouts and corinader. Serve immediately.

(click here for a printable version of this recipe)