This is such a good vegetarian meal: full of flavour, full of nutrients. When you've got wonderful fresh market produce, you don't need to do a lot to it to create a great meal.
- 2 tbsp vegetable oil
- 2 cloves garlic, finely sliced
- 1 tbsp fresh ginger, julienned
- 1 long red chilli, finely sliced
- 4 winged beans, roughly chopped
- 1 small bunch choy sum, stems roughly chopped, leaves cut in half
- ½ tomato, roughly chopped
- 450 g packet Hokkien noodles
- 2 cups Chinese spinach, roughly chopped
- 4 spring onions, pale parts only, cut into 3cm batons
- 6-8 sawtooth coriander leaves
- 10 Thai basil; leaves
- Toasted coconut and crispy fried shallots, to serve
- ¼ cup Shaoxing wine
- 2 tsp caster sugar
- 3 tbsp soy sauce
- 1 tbsp sesame oil
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Place all of the sauce ingredients in a small jar with a lid and shake vigorously to combine. Set aside.
- Heat a large saucepan over medium-high heat and add the vegetable oil, chilli, garlic and ginger. After about 1 minute, add the winged beans and choy sum stalks and toss in the oil. Add the tomato and stir fry for a couple of minutes until it breaks down.
- Add the noodles to the pan and toss to coat. Once they have warmed up, add the sauce and allow to reduce slightly. Add the spinach, spring onion, choy sum leaves, sawtooth coriander and Thai basil. Stir and toss to combine and ensure the noodles and leaves are coated in the sauce.
- Remove from the heat and stir in the coconut and crispy fried shallots. Serve.