Page 21 - HFHB - Magazine

Hokkein noodle

stir fry

Ingredients

110g pack of Hokkein Noodles (I used Kan
Tong)
1 Tspn sesame oil (or oil of choice)
1 carrot, julienne sliced
1 celery stalk, julienne sliced
2 mushroom cups, sliced
2-3 shallots, sliced
1/2 cup frozen mixed veges (if you have other
fresh veges you want to use that is fine, this
was what I had on hand when I was making this
version)
1/8 cup Tamari Sauce (Gluten free soy sauce)
1/8 cup water

Method

Follow packet directions to ‘cook’ noodles
Heat wok/frypan over medium-high heat
Add in sesame oil and carrots and frozen veg (if
using), allow carrots to cook for a few minutes
to soften slightly and for the frozen veges to
defrost and heat through
Add in the remaining veges and mix through
Once the veges are cooked to your liking; mix
together tamari sauce and water and add to the
wok/fry pan
Drain the noodles and add to the pan and toss
through sauce and veges
Serve and Enjoy!.

Recipe by Katrina Gee - Healthy Family Healthy
Budget