We have used dried Ramen noodles which you can find on the shelf in most supermarkets with the other noodles however you can substitute with rice noodles or fresh Hokkien noodles if these are more available in your area.
Other vegetables you can add could be peas, corn, cauliflower or broccoli.
- ½ onion, cut into chunks
- 1 clove garlic, crushed
- 1 tbsp. olive oil
- ½ red capsicum, cut into chunks
- 1 zucchini, cut into chunks
- 50g baby spinach
- 200g Chinese (wombok) cabbage, finely sliced
- 1 carrot, sliced into matchsticks
- 8 mushrooms, quartered
- 2 tsp. curry powder
- 1 tbsp. soy sauce, salt reduced
- 1 tbsp. ketcup manis
- 1 tbsp. mirin or rice wine
- 100g ramen noodles
- 1 cup hot water
- Boil a small pot of water and add the ramen noodles. Cook for 3 minutes, drain and set aside.
- In a large non-stick frypan or wok heat olive oil. Add onion and capsicum, stir fry for 2 minutes.
- Whilst this is cooking in a small bowl mix the curry powder, soy, mirin and 4 tbsp. water. Mix until curry powder has dissolved. Set sauce mix aside
- Add carrot, stir fry another 2 minutes.
- Add zucchini and mushrooms, stir fry 2 more minutes.
- Add garlic and 2 tbsp. sauce mixture to flavour the vegetables. Season with pepper. Add ½ the remaining hot water to pan, stirring.
- Add cabbage, stir fry until wilted. Add spinach then noodles, and remaining sauce mix. Drizzle the ketcup manis over then pour in the remaining hot water and mix until all combined.
|Average Serve||Average 100g|
|Energy||1780 kJ||304 kJ|
|425 Cal||73 Cal|
|Protein||15.8 g||2.7 g|
|Fat, total||8.9 g||1.5 g|
|- saturated||1.4 g||0.2 g|
|Carbohydrate||62.7 g||10.7 g|
|- sugars||24.6 g||4.2 g|
|Sodium||1190 mg||203 mg|