Green Vegetable Stir-Fry with Hokkien Noodles

By Sheridan 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.

Ingredients

broccolini - 1 bunch, cut into 4cm lengths
baby Brussels sprouts - 150g, halved
green capscium - 1, cut into thin strips, seeds and membrane remvoed
red onion - 1, peeled and cut into thin wedges
celery sticks - 2, sliced on the diagonal
Tuscan cabbage (cavolo nero) - 1 bunch, cut into 4cm pieces
hokkien noodles - 400g
oyster sauce - 1/4 cup
soy sauce - 2 tablespoons
honey - 1 tablespoon
olive oil - 1 tablespoon
water - 1/4 cup
unsalted roasted cashews - 1/3 cup, roughly chopped (optional)

Instructions

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.