Yield
Serves 4
Prep Time
15mins
Cook Time
5mins
Difficulty Level
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Introduce this incredibly delicious and easy noodle stir-fry as a vegetarian option for family occasions, before adopting it as a convenient meat-free dinner dish to be put on your weekly rotation.

Ingredients

  • 450 g dried udon noodles
  • 430 g gai lan
  • 2 tbsps peanut oil
  • 2 cloves garlic, crushed
  • 1 fresh red chilli, sliced thinly
  • ½ tsp Chinese five-spice
  • 2 tbsps vegetarian oyster sauce
  • 2 tbsps kecap manis
  • ½ teaspoon sesame oil
  • 200 g enoki mushrooms, trimmed
  • 2 tbsps fried Asian shallots
01.

Place noodles in a medium heatproof bowl with enough boiling water to cover, separate with a fork; drain.

02.

Separate gai lan stalks and leaves; chop coarsely, keeping the stalks and leaves separate.

03.

Heat peanut oil in a wok over high heat; stir-fry garlic and half the chilli for 2 mins or until softened. Add five-spice and gai lan stalks; stir-fry for 1 min or until tender.

04.

Add sauces, sesame oil and noodles; stir-fry for 1 min or until hot. Add gai lan leaves; cook for a further 1 min. Toss through mushrooms.

05.

Serve stir-fry topped with shallots and remaining chilli.

While regular oyster sauce is made from oysters and their brine, vegetarian oyster sauce is made from mushrooms (most often oyster or shiitake mushrooms).

TIP Fried shallots can be kept for months, stored tightly sealed.

Photo: bauersyndication.com.au

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