Vegetarian Noodle Stirfry

A big-batch vegetable noodle stir fry layered with texture and flavour. Turmeric-seasoned oil, sauteed garlic and onion, and a careful sequencing of vegetables keeps everything at its best — finishing with bok choy, choy sum and bean sprouts added off the heat for a fresh, crisp finish.

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Step 1

Season the oil: Heat a generous amount of oil in a large pot or wok over medium-high heat. Add 4 teaspoons turmeric (for oil) turmeric to the oil and stir briefly to bloom.

Step 2

Soften garlic and onion: Add 4 garlic cloves, thinly sliced garlic and 4 onions, largely diced onion. Cook, stirring, until softened and fragrant.

Step 3

Add cauliflower and carrot: Add 1 cauliflower, cut into small florets cauliflower florets and 6 carrots, thinly sliced sliced carrot. Season with 4 teaspoons salt and 3 teaspoons MSG. Stir to combine and simmer for 5 minutes.

Step 4

Add beans and cabbage: Add 1/2 kg green beans, ends trimmed and halved and 1/2 cabbage, thickly sliced. Season with 1 teaspoon salt (for beans & cabbage stage). Stir through and simmer for 3 minutes

Step 5

Season the noodles: While the vegetables simmer, break up 3 packets Japanese noodles into a large bowl. Season with 4 teaspoons salt (for noodles), 3 teaspoons MSG (for noodles) and 10 ml mushroom soy sauce (for noodles). Mix thoroughly to coat.

Step 6

Add noodles to the pot: Add the seasoned noodles to the pot and fold through the vegetables. Warm through for a few minutes until the noodles begin to soften.

Step 7

Add greens: Add 2 bok choy, diced thickly and 2 choy sum diced thickly. Season with 2 teaspoons salt (for greens) and 3 teaspoons MSG (for greens). Simmer for 5 minutes until the greens are just wilted.

Step 8

Finish with bean sprouts: Turn off the heat. Add 1 kg bean sprouts, cover with a lid and allow the residual heat to soften them for a few minutes. Serve immediately.