Green Vegetable Stir-Fry with Hokkien Noodles


Green Vegetable Stir-Fry with Hokkien Noodles

By 25 July, 2011

Here's a colourful stir-fry to make for Mum and Dad for dinner using broccolini . It’s a cross between broccoli and Chinese kale and I prefer it to broccoli (you might too!). Unlike broccoli, the stalks are firm, tender and succulent and  don't need peeling. The photo and recipe are courtesy of Perfection Fresh.



  • Serves 4
  • Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well.
  • Separate noodles with your fingers. Combine oyster sauce, soy sauce and honey in a small bowl.
  • Heat oil in a large wok over high heat. Add the broccolini, baby Brussels sprouts, capsicum, onion and celery. Stir-fry for 4 minutes.
  • Add the Tuscan cabbage (cavolo nero) and water to the wok. Toss. Cover and cook for 2 minutes, tossing once, until cabbage just wilts.
  • Add noodles and combined sauces. Toss until well combined and heated through.
  • Divide stir-fry among serving bowls. Top with cashews and serve immediately.



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