Hokkien Noodle Stir-Fry

Yields20 Servings

2 kg Hokkien noodles

60 ml canola oil

4 eggs, lightly beaten

2 tsp garlic, minced

2 tsp ginger, chopped

1 red capsicum, sliced

1 kg chicken breast, cooked and chopped

¼ cabbage, shredded

250 g mushrooms, sliced

½ head broccoli, cut into florets

2 zucchinis, sliced

1 cup grated carrot

¼ bunch shallots, sliced

100 ml salt-reduced soy sauce

Soak noodles in boiling water for 5 minutes, then drain.

Place oil in a heated wok. Add the egg and stir until cooked.

Add the garlic, ginger, capsicum and chicken cook for 3-5 minutes.

Add the cabbage, mushrooms, broccoli, zucchini and carrot and cook for a further 5 minutes.

Slowly add the Hokkien noodles a little at a time so they don’t stick together. Cook for 5 minutes until noodles are hot.

Finish with sliced shallots and soy sauce.

Nutrition Facts

Serving Size 210g

Servings 0

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.