Ingredients

• 900 g MAGGI Thin Hokkien Noodles
• 2 baby bok choy
• spray canola or olive oil
• 1 onion, sliced into thin wedges
• 150 g button mushrooms, sliced
• 1 large carrot, thinly sliced
• 200 g cauliflower, cut into small florets
• 200 g broccoli, cut into small florets
• 1 red capsicum, chopped
• 200 g firm tofu, cubed
• 80 mL (1/3 cup) kecap manis, or soy sauce

Method

1. Place the noodles into a large heatproof bowl and cover with boiling water.
2. Stand for 2 minutes, pushing gently with a wooden spoon to separate the strands.
3. Drain well and set aside.
4. Trim the ends from the bok choy, separate the leaves and cut into wide strips.
5. Spray a nonstick wok or frying pan with oil.
6. Add the onion, and stirfry for 1 minute or until it starts to soften.
7. Add the vegetables except the bok choy, and stirfry for 3 minutes or until they are tender but still crisp.
8. Add the bok choy, toss through, then the tofu and stir to heat through.
9. Add the noodles, toss to combine and heat through.
10. Add sauce and stir.
11. Stir immediately.