Name: Vegetarian noodle stir-fry
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cooking Method
Ingredients: 200.00 g noodles Chinese egg; 40.00 ml sunflower oil; 2.00 onions medium, chopped; 2.00 garlic cloves, crushed; 1.00 aubergine cubed, salted; 1.00 red pepper sliced; 200.00 g cauliflower broken into florets; 6.00 patty pans cut in 8; 250.00 ml mung bean sprouts; 50.00 g cashew nuts toasted; 60.00 ml soy sauce; 30.00 ml lemon juice; 30.00 ml sugar; 30.00 ml cornflour; 350.00 ml water

Recipe Disclaimer

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Ingredients (15)

200.00 g	noodles — Chinese egg
40.00 ml	sunflower oil
2.00	onions — medium, chopped
2.00	garlic — cloves, crushed
1.00	aubergine — cubed, salted
1.00	red pepper — sliced
200.00 g	cauliflower — broken into florets
6.00	patty pans — cut in 8
250.00 ml	mung bean sprouts
50.00 g	cashew nuts — toasted

SAUCE

60.00 ml	soy sauce
30.00 ml	lemon juice
30.00 ml	sugar
30.00 ml	cornflour
350.00 ml	water

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Method:

Bring a large saucepan of water to the boil and cook the noodles according to the instructions on the pack. Drain and rinse noodles with cold water, drain again and set aside. Heat the oil in a large wok or frying pan. Add the onions and stir-fry for 30 seconds. Add the garlic and remaining vegetables, except for the sprouts, and stir-fry for 2-3 minutes until vegetables are just cooked, but still firm. Add the noodles, bean sprouts and nuts and stir to combine. Mix the sauce ingredients together and add to the stir-fry. Continue to stir-fry over a medium heat for 1-2 minutes until sauce thickens and noodles are heated through.
Serves: 4
Preparation time: 20 minutes
Cooking time: ± 15 minutes