* 1 pack (about 450-500g) Hokkien noodles * 1 tbsp cooking oil * 1 brown onion, peeled and thinly sliced * 2 green onions, thinly sliced (whites & greens separated) * 2 cloves garlic, minced * 1 carrot, peeled and cut into thin batons * 1 red capsicum, thinly sliced * 1 bunch bok choy * 1 cup green cabbage, sliced * 100g tofu puffs, halved * 75g bean sprouts
**Sauce**
* 2.5 tbsp (50mL) soy sauce * ½ tbsp (10mL) dark soy sauce * 1 tbsp (25g) kecap manis * 1 tbsp (20mL) Chinese cooking wine * 1 tsp white sugar * ¼ tsp ground black pepper * 1 tsp cornstarch * 2 tbsp (40mL) water
**To serve**
* Green onion, thinly sliced * Fresh chili * Toasted sesame seeds
###Instructions
1. Prepare noodles according to packet instructions. Usually it needs a quick 30 second blanch in boiling water to separate the strands. Drain, rinse in cold water, set aside. 2. Add all the sauce ingredients into a bowl and mix well. 3. Add cooking oil into a frypan over high heat. Add in the onion and white parts of the green onion and fry for 30 seconds. Add in the garlic and fry for another 30 seconds. 4. Add in the carrot and capsicum and fry for 1-2 minutes. If needed, add a few tbsp of water to help cook the veg. Add in the bok choy and cabbage and cook for another 1-2 minutes until the veggies have almost cooked through. 5. Add in the noodles, sauce and tofu puffs and toss well over high heat until all the ingredients are coated in the sauce. Taste and adjust seasoning if necessary (add an extra splash of soy sauce or some salt if not salty enough). 6. Add in the bean sprouts and the remainder of the green onions last and toss through for another 30 seconds. 7. Garnish and serve.
If anyone would like to make a good stir-fry, I recommend (the actual method) of frying ingredients (at least mostly) individually to their desired state and then combining at the end. That’s how you retain crunch in your vegetables instead of having a wet mess of soft crap.
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###Ingredients
* 1 pack (about 450-500g) Hokkien noodles
* 1 tbsp cooking oil
* 1 brown onion, peeled and thinly sliced
* 2 green onions, thinly sliced (whites & greens separated)
* 2 cloves garlic, minced
* 1 carrot, peeled and cut into thin batons
* 1 red capsicum, thinly sliced
* 1 bunch bok choy
* 1 cup green cabbage, sliced
* 100g tofu puffs, halved
* 75g bean sprouts
**Sauce**
* 2.5 tbsp (50mL) soy sauce
* ½ tbsp (10mL) dark soy sauce
* 1 tbsp (25g) kecap manis
* 1 tbsp (20mL) Chinese cooking wine
* 1 tsp white sugar
* ¼ tsp ground black pepper
* 1 tsp cornstarch
* 2 tbsp (40mL) water
**To serve**
* Green onion, thinly sliced
* Fresh chili
* Toasted sesame seeds
###Instructions
1. Prepare noodles according to packet instructions. Usually it needs a quick 30 second blanch in boiling water to separate the strands. Drain, rinse in cold water, set aside.
2. Add all the sauce ingredients into a bowl and mix well.
3. Add cooking oil into a frypan over high heat. Add in the onion and white parts of the green onion and fry for 30 seconds. Add in the garlic and fry for another 30 seconds.
4. Add in the carrot and capsicum and fry for 1-2 minutes. If needed, add a few tbsp of water to help cook the veg. Add in the bok choy and cabbage and cook for another 1-2 minutes until the veggies have almost cooked through.
5. Add in the noodles, sauce and tofu puffs and toss well over high heat until all the ingredients are coated in the sauce. Taste and adjust seasoning if necessary (add an extra splash of soy sauce or some salt if not salty enough).
6. Add in the bean sprouts and the remainder of the green onions last and toss through for another 30 seconds.
7. Garnish and serve.
[Source](https://www.instagram.com/reel/C9xCfIoydQJ/)
If anyone would like to make a good stir-fry, I recommend (the actual method) of frying ingredients (at least mostly) individually to their desired state and then combining at the end. That’s how you retain crunch in your vegetables instead of having a wet mess of soft crap.