Rainbow Vegetable Stir Fry (Vegan)

Ingredients

• 2 medium carrots
• 1 medium red capsicum
• 1 medium zucchini
• 1/4 head purple cabbage
• 8 button mushrooms
• 6-8 broccolini stalks
• Thumb size piece fresh ginger
• 4 garlic cloves
• 3 kaffir lime leaves
• 1 tsp chilli flakes (or 1 small fresh chilli)
• 250g tofu (cubed and optionally pre-marinated in stir fry sauce)
• 1/3 cup Lee Kum Kee vegetarian stir fry sauce
• 300g hokkien noodles
• 2 tbsp sesame oil
• Sesame seeds for serving (optional)

Method

1. Julienne vegetables and finely dice ginger, garlic, kaffir lime and chilli.
2. In a large frying pan or wok, heat up small amount of oil and fry off tofu. Remove tofu and place in a bowl.
3. Add remaining oil to wok and add the mushrooms. Fry until golden brown.
4. Add garlic, ginger and chilli and fry for a minute until fragrant.
5. Add remaining vegetables and stir fry until desired softness.
6. Mix in stir fry sauce and add tofu back into wok.
7. Stir in cooked hokkien noodles.
8. Optional to serve with a sprinkle of sesame seeds

Product used in recipe

• Lee Kum Kee - Vegetarian Stir-Fry Sauce