Back to Recipe Menu

Noodles with spring vegies


  • Heat a lightly oiled wok (or large non-stick pan) and gently saute the onion and garlic. Add the rice wine, ½ cup stock, soy and lemon and orange zest. Mix well and taste for seasoning.
  • Then add the asparagus, sugar peas, bok choy, spring onions and carrots to the wok. Mix well, cover, turn the heat down and briefly steam, adding more stock if needed.
  • At the same time, briefly cook the noodles in boiling water, gently separating as you do so. Drain well and put in a large bowl with the vegies. Toss until well combined and serve in individual bowls.


  • olive oil spray
  • ½ large red onion, finely chopped
  • 1 garlic clove, crushed
  • ¼ cup Chinese rice wine
  • 1 cup vegetable stock
  • 2 tbsp salt-reduced soy sauce
  • grated rind of 1 lemon & 1 orange
  • 12 asparagus spears, cut into lengths
  • 12 sugar peas, topped & tailed
  • leaves of 2-3 baby bok choy
  • 3-4 spring (green) onions, cut into lengths
  • 4 baby carrots, peeled & sliced on the diagonal
  • 1 packet chow mein noodles

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

Conversion Tool

  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm