Buddha's Delight

8
Servings
20m
Prep Time
15m
Cook Time
35m
Ready In


"From one of our national supermarkets and their free monthly magazine with a feature article on ramen noodles."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (202.5 g)
  • Calories 267.8
  • Total Fat - 12.3 g
  • Saturated Fat - 2.5 g
  • Cholesterol - 28.7 mg
  • Sodium - 330.4 mg
  • Total Carbohydrate - 27.2 g
  • Dietary Fiber - 3.2 g
  • Sugars - 1.1 g
  • Protein - 13.3 g
  • Calcium - 137.8 mg
  • Iron - 3.3 mg
  • Vitamin C - 13 mg
  • Thiamin - 0.3 mg

Step 1

Cook noodles according to packet instructions, drain and then set aside

Step 2

Combine soy sauce, rice wine, oyster sauce, sesame oil and water in a small bowl.

Step 3

Mix cornflour and 1/4 cup water in a small bowl, stir well.

Step 4

Place vegetable oil in wok over high heat, when hot add ginger and garlic, stir fry for 1 minute, add baby corn and tofu, stir fry for 2 minutes, add a little water if it seems too dry and then add bok choy and wombok, toss to coat in oil and stir-fry for a further minute, add water chestnuts, shitake mushrooms and turnip, stir fry for a further minute.

Step 5

Add seasoning mixture and toss to coat well, place lid on wok and allow to simmer for 1 – 2 minutes and then remove lid, add noodles (rinse with cold water if they are stuck together), oyster and enoki mushrooms and bean sprouts, toss together.

Step 6

Push vegetables to one side of the wok to reveal watery sauce, mix cornflour mixture and pour into wok, tossing quickly to combine with vegetables and toss for a further minute and serve, garnish with any extra enoki mushrooms.

Tips & Variations


No special items needed.

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