Green Tea Noodles with Vegetables

Name: Green Tea Noodles with Vegetables
Prep time: 35 min
Cook time: 10 min
Total time: 45 Minutes
Yield: 5 servings

With

35 minutes

10minutes

5 people

Cheap

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

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 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.

Hesitant to buy these veggies in their frozen form? No need to think twice. Put them in your shopping trolley and rest assured that they retain their nutritional value upon freezing. A great advantage if you want to enjoy them when they are out of season.

What does the coctail of vegetables add to this recipe?

The broccoli, carrots, snow peas, green and red peppers and onions are rich in many vitamins and minerals especially vitamin A, vitamin C, iron, folic acid, vitamin B1 and vitamin K!