Stir-Fried Vegetables with Noodles

Serves 6

Recently some really interesting research has been done on the best way to release maximum flavour from vegetables. The bottom line appears to be to season them after cutting, but before cooking and to leave them to stand for 35 minutes. During this standing time the vegetables become sweet and flavourful and the juices that leak out are re-incorporated towards the end of the stir-fry period, so none of the nutrients are lost.

Recipe Category

Vegetarian Main

Products in this recipe

Green Onion Seasoning, Honey & Mustard Coat & Cook Sauce

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You will need

Main Dish

2 medium onions, peeled and cut into small wedges, loosen the wedges into leaves
2 large carrots, peeled and shaved with a potato peeler
1 red bell pepper, halved, seeded and cut into strips
200 g punnet of broccoli, stems finely sliced on the diagonal, florets quartered
4 courgettes, sliced diagonally
a large handful of pak-choi or spinach, sliced into strips
Ina Paarman’s Green Onion Seasoning
canola oil
½ cup (125 ml) Ina Paarman’s Honey & Mustard Coat & Cook Sauce (freeze the rest)
75 g packet instant noodles (discard the seasoning pack)
1 bunch spring onions, finely sliced on the diagonal

Ina’s Tip

The reason for discarding the noodle seasoning is because most brands contain MSG.

Method

Prepare all the vegetables and season lightly with Green Onion Seasoning. Toss together in a sieve or colander and leave to stand over a mixing bowl for 35 minutes.

Preheat a wok or large frying pan. Add 2 – 3 T (30 – 45 ml) oil and briefly stir-fry ⅓ of the dry noodles in a little oil, and remove from wok. Drain on kitchen paper.

Stir-fry the drained vegetables and the rest of the noodles until limp and bright in colour. Add the Honey Mustard Sauce and any juice that might have drained out of the vegetables. Toss for ± 2 minutes over high heat and serve straight away.

Garnish with crispy fried noodles.