Vegetarian Noodle Wok

One of our favourite meals to eat while we are vegetarian. Quick and easy to make.

Picture from: https://www.google.com/url?sa=i&rct=j&q=&esrc=s&source=images&cd=&cad=rja&uact=8&ved=2ahUKEwjVkbKVvqPnAhUx2aYKHTMkC14Qjhx6BAgBEAI&url=https%3A%2F%2Fwww.vegetariantimes.com%2Frecipes%2Frice-noodle-bowl-with-broccoli-and-bell-peppers&psig=AOvVaw1WbP3TNWFMf-ycD34NaTKs&ust=1580204348119700

6-8 Servings

15 minutes

Ingredients:

- 500g of your preferred vegetables or wok mix (we recommend pepper, pineapple, bamboo shoots, broccoli, and carrots)

- 400g egg noodles

- 240g wok sauce

- Soy sauce

- Four kaffir lime leaves

- 230g sliced water chestnuts

- Lime

1. If you are using fresh vegetables, take some time to chop them up.

2. Put some oil in a frying pan, or a wok pan if you have one.

3. Fry the vegetables and water chestnuts on full heat until the water from the vegetables is gone.

4. Add four kaffir lime leaves and stir them into the vegetables.

5. Boil the noodles according to the instructions on the packet (Let the vegetables keep frying while you’re doing this. They’re done when the water in the frying pan is gone).

6. Add wok sauce to the vegetables and stir well.

7. Add the noodles to the vegetables and mix them together.

8. Add lime and soy sauce to taste.

9. Enjoy!