Back to Recipe Menu

Coriander pesto noodles with stirfried vegies

Method

  • To make the pesto, blend the garlic and chillies with 6 tbsp peanut oil, the coriander and sesame oil. Taste for seasoning and set aside. 
  • Pour boiling water over the noodles in a large bowl and set aside until separated. Drain well.
  • When ready, heat 2 tbsp peanut oil in a wok (or large non-stick pan) and briefly toss the capsicums and onion, before adding ¼ cup stock with the oyster sauce, soy and sugar. Briefly cook and then add the bok choy, snowpeas and more stock as needed. Stir to wilt and taste the sauce for seasoning.
  • Toss the noodles with pesto to taste and mound in individual bowls. Then top with the vegies and serve.

Ingredients

  • 4 garlic cloves, crushed
  • 2 small red chillies, chopped
  • peanut oil
  • 1 packed cup fresh coriander leaves
  • 1 tbsp sesame oil
  • 1-2 packets noodles
  • 1 each red & yellow capsicum, cored, seeded & sliced
  • ½ red onion, cut into fine wedges
  • 1 cup vegetable stock
  • a good splash of vegetarian oyster sauce
  • a good splash of soy sauce
  • a good pinch of brown sugar
  • 1 good handful bok choy leaves
  • 1 good handful snowpeas

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