Only have 20 minutes before you need to get dinner on the table? We're here to help! The best part is, everything you need is most likely already in your pantry.
What you'll need:
For the sauce
- 2 tbsp dark soy sauce
- 1 tbsp light soy sauce
- 1 tspn sesame oil
- 1 tspn Medella Organic Coconut Sugar
Noodles
- 2-3 servings of uncooked noodles (ramen, spaghetti, bihun, koay tiaw, we are spoilt for choice in Malaysia. So whatever you have in your pantry will work just fine)
- 1 tbsp Medella Coconut Cooking Oil
- 3 spring onions, chopped (greens and whites separated)
- 2-3 cups of chopped vegetables (again, whatever is in your kitchen will work just fine. Carrots? Capsicums? Mushrooms? Cabbages? Brocolli? They are all good choices)
- 1-2 tbsp mirin
What you'll need to do:
- For the sauce, grab a jar with a lid, dunk in all the ingredients and shake to combine. Set aside while you fry up your noodles.
- Cook noodles according to package directions, depending on what you're using.
- Once you're ready, let the frying begin. In a large wok, heat up 1 tbsp Medella Coconut Cooking Oil.
- Add white parts of spring onions and vegetables to the hot wok.
- Fry till tender, roughly 5 minutes.
- Add mirin to deglaze the brown bits from the wok.
- Add cooked noodles and about half the jar of sauce. Toss in wok to combine.
- Add more sauce if needed, according to appearance and taste.
- Once satisfied, serve in a large platter for the whole family. Top up with green parts of spring onions as garnish.
