- 2 x 85g packets Indomie Mi Goreng fried noodles
- 1 tablespoon peanut oil
- 1 medium brown onion, cut into thin wedges
- 2 garlic cloves, crushed
- 2cm piece fresh ginger, finely grated
- 175g packet lup cheong (Chinese pork sausages), sliced diagonally (see note)
- 2 celery stalks (leaves reserved), 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
- Step 1Reserve seasoning sachets from noodles. Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain.
- Step 2Heat 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.
- Step 3Add 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.
You could use 200g sliced Chinese barbecued pork or 350g cooked prawns instead of sausages. Serves 8 as part of a banquet.
- Author: (N/A)
- Image credit: (N/A)
- Publication: Super Food Ideas