Ingredients

  • 500g noodles
  • 1 Tbsp (15 ml) olive oil
  • 1 piece of grated fresh ginger
  • 2 large finely chopped garlic cloves
  • 1 large sliced red bell pepper
  • 1 cup (250 ml) chopped mushrooms
  • 1 cup (250 ml) coarsely grated carrot
  • 1 cup (250 ml) finely sliced baby marrow
  • ¼ cup (60 ml) soy sauce
  • 1 Tbsp (15 ml) sweet Thai chilli sauce
  • 1 tsp (5 ml) sesame oil
  • 1 can (290 g) NESTLÉ Dessert & Cooking Cream

Method

  • Bring a medium sized pot of salted water to the boil.
  • Once boiling, add 500 g noodles and cook until al dente.
  • Drain and set aside.
  • Heat 1 Tbsp (15 ml) olive oil in a large, deep frying pan.
  • Add 1 piece of grated fresh ginger and 2 large finely chopped garlic cloves and lightly sauté for 1 minute.
  • Add 1 large sliced red bell pepper, 1 cup (250 ml) chopped mushrooms, 1 cup (250 ml) coarsely grated carrot and 1 cup (250 ml) finely chopped sliced baby marrow.
  • Stir-fry for about 3 mins.
  • Don't overcook, the veggies should be crunchy.
  • In a small bowl, stir together ¼ cup (60 ml) soy sauce, 1 Tbsp (15 ml) sweet Thai chilli sauce and 1 tsp (5 ml) sesame oil and add to vegetables. Cook for +/2 mins.
  • Add noodles.
  • Last of all, add 1 can (290 g) NESTLÉ Dessert & Cooking Cream for the creamiest Asian stir-fry ever.

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