Asian Stir Fry Veg with Hokkien Noodles and Parmesan Recipe

Serves: 4


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!

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