Serves:4
Preparation time:10 minutes
Cooking time:15 minutes
Ingredients:
Noodles Optional:
- 1 packet Chang's Long Life Noodles
- OR (1 packet Chang's Thai Style Rice Noodles as a gluten-free option)
Sauce:
- 250ml (1 cup) vegetable stock
- 2 tablespoons Chang's Tamari Light Soy Sauce
- 3 tablespoons Chang's Original Oyster Sauce
- 1 tablespoon corn flour/corn starch
- 1 teaspoon caster sugar
- ½ teaspoon salt
- ½ teaspoon pepper
Vegetable Stir Fry:
- 2 tablespoons cooking oil
- 2 garlic cloves, sliced thinly
- 200g (approx. 20) shiitake mushrooms, sliced
- 1 carrot, sliced into thin sticks
- 1 broccoli head, cut into thin florets
- 1 red capsicum, sliced into thin strips
Garnish:
- 2 green onions, sliced in 3cm
- 1 cup bean sprouts
- 1 tablespoon Chang's Pure Sesame Oil
Method:
- In a bowl whisk together the sauce ingredients and set aside.
- Place the noodles in a large bowl of boiling water and soak for 3 minutes (4 minutes if using Pad Thai Rice Noodles). Drain and set aside.
- Heat the cooking oil in a wide pan or wok and add the carrot and broccoli. Cook for 2 minutes, stirring frequently and until tender. Next add the garlic, capsicum and mushrooms. Stir fry for a further 2 minutes.
- Add the noodles to the wok and pour the sauce over the noodles. Toss the noodles through the vegetables and mix to combine.
- Reduce heat, cover wok with lid and allow to simmer for 2 minutes. Remove lid and toss noodles once again, making sure the sauce has coated the noodles.
- Remove from heat, top with green onions, bean sprouts and sesame oil. Serve immediately.
