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Ingredients 16 items

  • 250 g green tea noodles
  • 2 tablespoons vegetable oil
  • 1 teaspoon fresh ginger cut as slices
  • 1 teaspoon chopped garlic
  • 1 medium onion or 125 g, cut into slices
  • 1 cup broccoli, or 150 g, cut into small florets
  • 1 cup green peas or 80 g cut in half
  • 1 small carrot or 100 g, cut into thin slices
  • 1 small green bell pepper or 100 g, sliced
  • 1 small red bell pepper or 100 g, cut into slices
  • 2 cubes MAGGI Less Salt Chicken Stock
  • 1 tablespoon light soy sauce
  • 1 tablespoon oyster sauce
  • 1¼ teaspoon ground black pepper
  • 1 teaspoon sesame seed oil (optional)
  • 1 cup or 250 ml of water

How to prepare

  1. Soak noodles in warm water for 4-5 minutes or until it’s softened. Cool and drain then set aside.
  2. 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.
  3. Add the crumbled MAGGI Less Salt Chicken Stock 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.

Nutritional informations

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