500g Fresh Hokkien egg noodles
2 Bunches bok choy
1 Medium sized carrot
1 Tin baby corn spears
150g Oyster mushrooms
150g Tinned bamboo shoots
20g Black fungus
Parmesan cheese (powdered)
Step 1: Prepare fresh veg by washing and separating bok choy from the stalk; peeling and cutting carrots into matchsticks; washing and slicing oyster mushrooms into thin slices; and soaking fungus and slicing into smaller pieces.
Step 2: Prepare tinned veg by draining baby corn spears and cutting them in half (lengthwise); while removing bamboo shoots from tin but reserving the liquid.
Step 3: Stir-fry veg by first adding carrot matchsticks to a hot wok and fry for approx. 5 mins before adding all other veg (mushrooms, bok choy, corn kernels, fungus, and bamboo shoots with the tinned liquid). Stir-fry for another 5 mins.
Step 4: Prepare noodles to package directions, and add to the wok with vegetables. Stir fry for another 2-3 mins.
Step 5: Serve up immediately, and top off each bowl with a light dusting of Parmesan cheese.
The aim of this dish was to cut down on the amount of salt and sauces required to give a dish flavour. We’ve seen other recipes that ask for ¼ cup Soya sauce or the inclusion of other seasoning and spices to give a dish flavour. We’ve tried the dish both with and without the Parmesan, and without the Parmesan the dish was already flavourful enough, but with the Parmesan it added a different/unique flavour profile to an otherwise very Chinese-y dish.
Enjoy this simple and healthy stir fry!