Vegetarian Noodles

Serves :  4  ›  Preparation:  20 mins  ›  Cook:  15 mins

​Ingredients:

• 1/4 cabbage cut into 3 wedges and finely sliced
• 2 large carrots coarsely grated 
• 2 stalks of celery finely sliced
• 1 large red capsicum finely sliced
• 1 bunch of kale (cavelo nero) stems removed and finely shredded
• 1 brown onion cut into fine dice
• 3 cloves of garlic chopped
• 1 cup frozen peas
• 1 thumb-sized knob of ginger finely chopped
• 1 bunch of coriander, roughly chopped
• 4 spring onions sliced, including the bottom 10 cm of the green leaves
• 8 skeins of dried Asian noodles of your choice or 500gms fresh noodles.

Sauce:

• 2 tspns sesame oil
• 2 tbspns light soy sauce
• 2 tbspns mirin
• 2 tbspns sweet chilli sauce
• 1 dstspn fish sauce
• 2 heaped tspns corn-flour

Cook the dried noodles in boiling water as per the instructions.   It's easier to mix in the noodles later if you break the bundles up slightly before you add them to the boiling water.  If using fresh noodles, they do not need to be pre-cooked.

​Mix the sauce ingredients together making sure there are no corn-flour lumps.  Set aside.

Heat 2 tablespoons of peanut oil in a wok or large frypan until almost smoking and sauté the ginger, onion and garlic for 2 minutes stirring constantly.  Add the cabbage, carrots and celery and continue to stir-fry for 4 to 5 minutes.  Add the capsicum and kale and stir-fry for another 2 minutes until the kale is well wilted.

Stir the sauce mixture to reincorporate the cornflour and pour over the vegetables.  Stir-fry until the sauce thickens.  Add the cooked or fresh noodles and toss well to combine.  Cover and leave to heat through for 2 minutes.

Scatter the chopped coriander across and toss through.  Serve in bowls with some of the chopped spring onion on top.