Colourful vegetable noodles that children love
Noodles are a definite favourite with the children at our centres. We find the vegetable stir fry noodles is a great way to get children to sample a range of colourful vegetables whilst enjoying the salty and sweet sauce that accompanies the noodles.
This vegetable stir fry recipe is nut-free and was created by our Westmead Centre’s chef, Kalpna. It features delicious ramen noodles, colourful vegetables in a soy and mirin sauce. This is a classic weeknight recipe that will keep your children full, happy and healthy.
Vegetable Stir Fry Noodles – Serves 4
- 2 tablespoons dark soy sauce
- 1 tablespoon light soy sauce
- 3 teaspoon oil
- 1 teaspoon sugar
- 150-170g dried ramen noodles
- 3 spring onions, chopped (white and green parts separated)
- 2-3 cups of julienne vegetables (Such as carrots, red capsicum, bok choy, mushrooms and broccoli)
- 2 tablespoons mirin
- Combined all of the sauce ingredients in a jam and shake to combine
- Cook the noodles according to the directions on the packet. Drain and set aside.
- Heat oil in a wok over high heat.
- Add green onions (the white parts first) and vegetables to the hot pan. Stir fry until the vegetables are tender – roughly 5 minutes.
- Add in the mirin to deglaze the wok.
- Add the cooked noodles and about half of the sauce. Toss around in the hot wok to combine.
- Add additional sauce to reach the desired colour of the noodles. You are aiming for a medium brown colour.
- Serve with remaining green onions.
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