Asian Veggie Stir Fry

Nutrition facts (per portion)

By Megan Voo March 1, 2016

Dry thai rice noodles - 130g
Garlic cloves - 3, crushed
Ginger - 1 tbsp, chopped
Spring onion - 1, chopped
Dried chinese funghi or mushrooms (can also use normal cup mushrooms) - 5-7, thinly sliced
Peas - 1 cup, frozen
Capsicum - 1/2 red, 1/2 yellow, sliced
Cashews - 1 handful
Sesame seeds - 2 tbsp
For the sauce:
Soy sauce - 2 tbsp
Hoi sin sauce - 2 tbsp
Rice vinegar - 1 tbsp
Vegetable stock - 1/2 cup
To serve:
Lime wedges

Soak the dried rice noodles in room temperature water for a least 1 hour. Immerse noodles in boiled water for 5-6 minutes or until noodles are soft and cooked through, but not overcooked (sticky and falling apart). Rinse with cold water and drain.
While these are soaking, also soak the dried mushrooms or funghi (if using). If using normal mushrooms, skip this step.
Make sure all other ingredients are prepared. Heat a large oiled wok to a high heat, and then add the garlic and ginger and fry for 1-2 minutes.
Add the spring onion, mushrooms or funghi, and capsicum. Sauté for 2-3 minutes, then add the peas, and all of the sauce ingredients. Season further to taste.
Continue to cook until vegetables are cooked but not over done. Add the noodles and cashews at the last minute to heat through.
Off the heat, sprinkle through the sesame seeds.
Serve hot with lime wedges alongside for an extra kick of acidity.