Longevity noodles

Cooking Meat Longevity noodles

With the addition of some very flavorsome Chinese pork sausages, this Asian noodle stir-fry is a great dish for the family.

Lables: Lactose free Milk free
  1. Reserve seasoning sachets from noodles. Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain.
  2. Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry onion, garlic, ginger, and sausage for 2 to 3 minutes or until onion has softened. Add celery, broccolini, capsicum and bok choy stems. Stir-fry for 3 to 4 minutes or until broccolini is just tender. Add reserved seasoning. Stir-fry for 1 minute.
  3. Add noodles, bok choy leaves and soy sauce. Stir-fry for 2 minutes or until leaves have wilted and noodles are heated through. Serve sprinkled with reserved celery leaves.

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2 x 85g packets Indomie Mi Goreng fried noodles
1 tbsp peanut oil
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
175g packet lup cheong , sliced diagonally
2 celery stalks , trimmed, thinly sliced diagonally
1 bunch broccolini, cut into thirds
1 medium red capsicum, thinly sliced
1 bunch bok choy, trimmed, stems chopped, leaves separated
1/4 cup Lee Kum Kee soy sauce

Adv

Autors
Preparation time
15
Cooking time
15
Difficulty
Medium
Serves
8 people
Method
Baking
Category
Meat
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