• 250 g green tea noodles
• 2 tablespoons vegetable oil
• 1 teaspoon fresh ginger, shredded
• 1 teaspoon garlic, chopped
• 1 medium onion or 125 g, sliced
• 1 cup broccoli or 150 g, cut into small florets
• 1 cup snow peas or 80 g, cut into halves
• 1 small carrot or 100 g, cut into thin slices
• 1 small green bell pepper or 100 g, cut into slices
• 1 small red bell pepper or 100 g, cut into slices
• 2 cubes MAGGI® Chicken Less Salt Bouillon, crumbled
• 1 tablespoon light soy sauce
• 1 tablespoon oyster sauce
• ¼ teaspoon ground black pepper
• 1 teaspoon sesame seed oil, optional
• 1 cup water or 250 ml

Preparation

Soak noodles in warm water for 4-5 minutes or until it’s softened. Cool and drain then set aside.

Meanwhile, heat oil in a large frying pan or a wok; Add and cook ginger and garlic until fragrant then add onion and broccoli and stir for 2 minutes then add the remaining vegetables and stir for another 2 minutes.

Add the crumbled MAGGI® Chicken Less Salt Bouillon cubes, light soy sauce, oyster sauce, black pepper and sesame oil; stir for few seconds then add water and the prepared noodles. Simmer and stir for 2 minutes then serve.