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20 December 2012,22:09 by

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Serves :

Preparation Time :
20 minutes

Cooking Time :
30 minutes

Preparation Method :

  • Blanch the broccoli, cauliflower florets and carrot in boiling water for 1 - 1½ minutes.
  • Drain and place in a bowl of cold water to ensure a crispy texture. Drain again and place in a bowl with the other vegetables.
  • Heat the oil in a wok on medium heat. The oil is ready when a piece of noodle sizzles immediately when dropped in.
  • Deep - fry each nest of noodles for 5 - 6 minutes or until crispy. Drain on kitchen paper and keep warm.
  • Pour the oil of the wok, leaving behind and stir - fry the garlic on a medium heat for 1 - 2 minutes or until lightly browned.
  • Add the mixed vegetables, bean sprouts and ginger and stir - fry for another 3 - 4 minutes. Add the stock, light soy sauce and oyster sauce and toss together.
  • Add the spring onions. Taste and adjust the seasoning, adding the rest of the oyster sauce if necessary.
  • Arrange the noodles on serving plates and spoon over the mixed vegetables.
  • Garnish with coriander leaves and serve.


  • 1 kg mixed vegetables
  • Cooking oil, for deep - frying
  • 250 grams dried egg noodles
  • 6 garlic cloves, chopped
  • 250 grams bean sprouts
  • Piece of fresh root ginger, peeled, finely shredded
  • 500 ml vegetable stock or water
  • 4 tablespoons light soy sauce
  • 6 tablespoons oyster sauce
  • 4 spring onions cut into 2 inch lengths
  • Coriander leaves, to garnish

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