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Plated meal

Chinese Black Pepper Vegetable Stir-fry with Noodles

  • Vegetarian
  • Asian
  • Low Calorie
  • Chinese

Enjoy our quick and easy vegetable noodle stir-fry, served in a delicious Chinese black pepper sauce.

Nutrition Per Portion

  • Calories

    578

  • Carbs

    85.5g

  • Fat

    18.7g

  • Fibre

    9.5g

  • Protein

    20.4g

  • Sugar

    14.6g

  • 0.0 min

    Bring a saucepan of water to the boil.

  • 0.5 min

    Thinly slice the red onion and ginger.

  • 2.0 min

    Julienne the green capsicum, spring onion and carrot.

  • 5.0 min

    Slice the corn along a diagonal.

  • 6.0 min

    Slice the shitake mushrooms.

  • 7.0 min

    Cut the broccoli into small florets.

  • 8.0 min

    Heat the oil over high heat in a wok.

  • 9.0 min

    Remove the boiling water from the heat. Add the noodles and cover. Set aside to cook (4-5 minutes).

  • 9.5 min

    Add the ginger and red onion and stir fry until slightly softened.

  • 10.0 min

    Add the carrot and baby corn and stir fry until slightly softened.

  • 11.5 min

    Add the mushrooms and stir fry until just browned.

  • 12.5 min

    Add the green capsicum and broccoli and stir fry until softened.

  • 14.0 min

    Stir through the black pepper sauce and soy sauce.

  • 14.5 min

    Drain the noodles.

  • 15.0 min

    Stir the noodles through the black pepper stir fry.

  • 17.0 min

    Distribute the noodle stir fry among serving bowls.

  • Ingredients

    Black Pepper Sauce

    Soy Sauce

    Baby Corn

    chopped

    Broccoli

    cut into florets

    Carrot

    julienne

    Green Capsicum

    julienne

    Shiitake Mushrooms

    sliced

    Spring Onion

    julienne

    Dried Egg Noodles

    Vegetable Oil

    1 tablespoon per person

    Ginger

    finely sliced

    Red Onion

    finely sliced

  • 0 of 12 failed / iids:/ rid: 605

Reviews (1)

Verified

5 out of 5 stars
Taste
Portion Size
Ease of cooking

What about the spring onion? ?

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