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