Adapted from Curtis Stone's Chinese egg noodle & vegetable stir fry recipe which you can find on cards in your local Coles, or on their website
Vegetable Hokkien Stir Fry
1 onion, sliced
1 large carrot, julienned finely
150g snow peas, topped and tailed and sliced into 4 or 5 diagonal strips
1 red capsicum, sliced finely
1 head broccoli, cut into florets
800g Hokkien noodles
your favourite stir fry sauce
Boil the kettle, and place the noodles in a large bowl.
Fry the onions over high heat until starting to turn translucent. Add carrot strips, snow peas, capsicum and broccoli. Stir fry until vegetables are cooked slightly just past crisp.
Pour boiling water over the noodles, and let stand for a few minutes. Then separate the noodles with a fork, and drain.
Take your wok off the heat, and add your sauce, stirring thoroughly to coat. Then toss through the noodles and serve. Voila!