Family friendly rainbow noodles

By: Alison B

1 x 270g Packet Hakubaku Udon Noodles
4 cups shredded rainbow vegetables (we used carrot, baby corn, green cabbage, purple cabbage, gai lan)
100g Lee Kum Kee Oyster Sauce
20ml Yeo's Sesame Oil
1 tbs Lee Kum Kee Soy Sauce
2 tsp white vinegar
1 pkt store-bought vegetable dumplings
2 tbs vegetable oil

Heat the vegetable oil in a large fry pan. Add the dumplings and cook until golden and cisp on one side (approx 2 - 3 mins). Add 1/2 cup water, cover with a lid, and continue to cook until water has mostly evaporated.
Bring a pot of water to the boil. Once boiling rapidly, add the noodles and cook for 8 minutes.
While the noodles are cooking, combine the oyster sauce, soy sauce and white vinegar in a small bowl. Add a splash of water to bring it to a runny consistency.
Heat the sesame oil in a large fry pan. Add the shredded vegetables and stir-fry until slightly softened. Drain the cooked noodles and add these to the vegetable mix along with the sauce, stirring to combine.
To serve, divide the noodles between the bowls and arrange the cooked dumplings on top.