Vegetable Stirfry

ingredients

• 1 Brown onion, Sliced thinly
• 2 Garlic Cloves, Crushed
• 1 Tbsp Ginger, Grated
• 4 broccoli florets, chopped
• 3 button mushrooms, quartered
• 1 carrot, sliced thinly
• 1/2 Red capsicum, sliced into thin strips
• 1 cup cauliflower, chopped
• 1 cup cabbage, shredded
• 125g Vermicelli noodles
• 1/4 cup of Soy Sauce
• 2 Tablespoons of Sesame oil (or olive oil if you don't have!)
• 3 Fresh Coriander sprigs, chopped finely

method

1. In a large wok, add sesame oil and heat on a medium to high heat for 1 minute.
2. Add garlic, ginger, onion and coriander into the wok and fry until the onion becomes translucent. Stir constantly, ensuring the garlic does not burn!
3. Add broccoli, carrot, mushrooms, cauliflower and capsicum into the wok and cook for 10 minutes or until veggies become soft, but still with a slight crunch! Add the cabbage in roughly 5 minutes before your veggies will be done, just enough for it to wilt.
4. Whilst this is cooking, cook vermicelli noodles according to packet instructions.
5. Once noodles are ready and veggies are cooked to your liking, drain the noodles and add them to your wok! Stir through the noodles. Add in the soy sauce here and continue to stir and heat through.
6. Leave on the heat, stirring continuously to ensure the noodles really soak up that beautiful flavour!
7. Serve to your drooling housemate/partner who's probably staring at you right now!