Asian stir-fry with vegetables, noodles and oyster sauce
Recipe for an easy, tasty stir-fry with plenty of fresh vegetables, noodles and a flavourful oyster sauce marinade.
Servings 4 servings
Ingredients
The stir-fry
- 250 g noodles
- 175 g Tenderstem broccoli or broccoli
- 150 g mushrooms
- 125 g sugar snap peas or mangetout
- 2 carrots
- 3 spring onions, save the green tops for garnish
- Oil
- Freshly ground pepper
- A little toasted sesame seed to finish (optional)
Marinade
- 50 ml oyster sauce
- 50 ml soy sauce
- 1-2 cloves garlic, grated or crushed
- 1 tbsp freshly grated ginger - about 4 cm
- 1/2-1 lime, juice of
Instructions
Marinade
- Mix the ingredients for the marinade, adjust the lime juice to taste and set aside.
The stir-fry
- Cook the noodles according to the packet instructions, then rinse them in plenty of cold water so they don't stick together. The noodles can happily have "a coating of water" on them when they go into the pan, - it makes them easier to toss together with the other ingredients.
- Prepare all the vegetables. Peel the carrots and cut them into fine strips, cut each stem of Tenderstem broccoli into 2-4 pieces - trimming away the toughest part of the stalks. Slice the mushrooms and sugar snaps and finely slice the spring onions.
- Heat a generous glug of oil in a frying pan or wok and fry the mushrooms and carrots first over a medium heat - just 3-4 minutes.
- Add the Tenderstem broccoli and sugar snaps and fry for a further 4-5 minutes.
- Add the spring onions, the marinade and the wet noodles, and heat the dish through over a low to medium heat while tossing everything together well.If it seems a little dry, add a splash more oyster sauce or a little soy sauce.
- Season the dish with pepper, - salt should not be needed, and serve sprinkled with the spring onion tops, sesame seeds, lime wedges and peanuts, if you like.