Ingredients:
- 2tbsp olive oil
- Ching's noodles - 1
- 2tbsp Ching's schezwan sauce
- 2tbsp Ching's chilli sauce
- 2tsp Vinegar
- 2tbsp soy sauce
Vegetable list:
- 1 Green pepper, thin sliced
- 1 Medium size onion, thin sliced
- 1 carrot, finely grated
- 1/4th piece of cabbage, finely grated
- 1/2 cup of frozen corn
- 1/3rd cup of chopped cilantro
- 3 spring onions finely chopped
Method:
- Boil the noodles separately in the water and remove when 70% cooked.
- Remove hot water and then fill the bowl with cold water, let the noodle sit in it.
- Heat oil in a wok, at high temperature
- Add onion, cabbage, carrot and green pepper. Stir fry for 2-3 mins.
- Add corn and stir fry again for 2mins.
- Whisk all the sauces together and optional add 2tsp honey.
- Add the sauce mixture in the stir fry mixture and sprinkle some salt.
- Add the noodles and fry for few more mins.
- Turn off the heat and add chopped cilantro and spring onion.
Ingredients:
- 2 Cups of Broccoli, cut in small florets
- 2 cups of Brussel sputs, cut in halves
- 1 cup of Green beans, cut in halves
- 2tbsp of Soy sauce
- 1 tbsp of Chilli sauce or schezwan sauce
- 1 tsp Garlic, mashed
- 2 tsp Honey
- 2tbsp Olive oil
Method:
- Heat a pan or wok at medium high, add olive oil.
- Add cut broccoli, brussel sprouts and stir fry for 2-3 mins.
- Add green beans and stir for 2 more mins.
- Meanwhile, whisk all the sauces and garlic in a small bowl.
- Sprinkle some himalayan salt on the stir fried veggies.
- Add the whisked sauce and dash of water.
- Cover the wok and turn off the heat. Make sure the veggies are crisp.
- Serve it hot with the sauce left in the wok.
