- 2 teaspoons peanut oil
- 1/4 red capsicum, seeded, sliced
- 1 cup broccoli florets
- 100g noodles (hokkien, ramen or Singapore), rinsed in boiling water
- 2 tablespoons oyster sauce
- 1 tablespoon light soy sauce
Heat half the oil in a wok or large frying pan on high heat. Stir-fry capsicum for 2-3 minutes, until just tender.
Add remaining oil to pan with broccoli and stir-fry for 2-3 minutes.
Toss noodles through vegetables along with the sauces. Stir-fry 2-3 minutes, until heated through.
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