Prep Time:

10 minutes
Cooking Time:
6 minutes
Ingredients:
10
Difficulty:
Medium
Serves:
2










Ingredients:
Sauce:
1/3 cup soy sauce
1/4 cup chicken stock
7/4 Tbsp. sugar
0.5 Tbsp. sesame oil
0.5 tablespoon minced garlic
0.5 tablespoon minced ginger
1 Tbsp. corn starch

Meat/Vegetables/Noodles:
(Vegetable amount vary on consumer)

250g packet fresh Hokkien noodles
1 tablespoons vegetable oil
250g veal stir-fry strips
1.5 green onions, sliced diagonally
1 garlic cloves, crushed
0.5 medium carrot, peeled
Broccolis
1 Bok Choy
Handful of Snow peas


Utensils:

Heatproof bowl-To heat and part noodles in
Kettle- To heat water for noodles
Fork- To separate noodles
Colander- To drain noodles
Small mixing bowl-To prepare sauce in
Wooden Spoon-Mix sauce components and Stir wok components
Wok-To cook stir fry
Teaspoons/Tablespoons- Measure ingredients
Measuring cups-Measure ingredients
Plate-Holds meat

Method:

Step One: Place noodles in a heatproof bowl. Cover with boiling water. Leave
for 5 minutes. Stir to separate noodles. Drain.

Step Two: Preparing the sauce. Simply add each component to a small mixing
bowl and stir with a wooden spoon.
Step Three: Heat a wok over high heat until hot. Add 2 teaspoons of oil and
swirl to coat wok. Add half the veal. Stir-fry for 1 minute or until seared.
Transfer to a plate. Repeat with oil and remaining veal.
Step Four: Add remaining oil to wok. Add green onions and garlic. Cook for 1
minute. Add vegetables and stir-fry for 1 to 2 minutes or until tender. Next,
add the meat and drained noodles to the saucepan with the other components
and pour the sauce on top. Serve.