Sesame and Soy Stir Fried Vegetable Noodles

Vegetables can be boring let's face it. 

Add noodles - instant change and makes eating lots of vegetables in one sitting easy.  We always have noodles on hand and these shelf life noodles are perfect for a whipping up a quick meal.  Using fresh noodles would be fantastic but not as practical as these pantry dwellers.

These noodles laced with the aromatic sesame oil and soy sauce were perfect accompanying Noel's Char Siu Beef Kebabs.   The kebabs were full of flavours and these simple noodles complimented them perfectly.  All the different vegetables release their own flavours so there was no need to make this dish overpowering by using different sauces etc.

Sesame and Soy Stir Fried Vegetable Noodles

Serves: 4

1 x 220 gram pouch Hokkien Noodles

1 x 220 gram pouch Singapore Noodles

1 tablespoon canola or vegetable oil

1 teaspoon crushed garlic

1 onion, sliced

3 carrots, cut into batons

1 red capsicum, sliced

1 head of broccoli, cut into florets

200 grams button mushrooms, sliced

100 grams snow peas, trimmed and halved diagonally

2 teaspoons sesame oil

1 tablespoon soy sauce

Place noodles in a large bowl and cover with boiling hot water.  Allow to stand for 5 minutes, loosening noodles occasionally.  Drain.

Place oil in a wok or large frying pan and heat over high heat.  Add garlic, onion and carrots and cook, tossing constantly, for 5 minutes or until slightly softened.  Add capsicum, broccoli and mushrooms to the wok.  Continue to cook, still tossing, for another 5 minutes or until broccoli is tender.

Add noodles, snow peas, sesame oil and soy sauce.  Toss until well combined.  Cook until noodles are hot and snow peas are just tender.

Serve.

(Click here for a printable version of this recipe.)