Healthy Vegan Stir-Fry with Brussels Sprouts
Ingredients
- 1/3 cup hoisin sauce
- 2 Tbs sriracha
- 1/3 cup water
- 200g rice noodles
- 1 Tbs sesame oil
- 2 cloves garlic, minced
- 1 bird’s-eye chilli, thinly sliced, plus extra to serve
- 2 green onions, cut into 1cm pieces
- 300g brussels sprouts, trimmed and shredded
- 1/2 red cabbage shredded
- 2 large carrots julienned
- 1 cup small broccoli florets, blanched
- 1 cup mange tout sliced
- 1 cup coriander chopped + extra to serve
- 2 Tbs black sesame seeds to serve
- 2 green onions, finely sliced to serve
- Drizzle chilli oil to serve
Preparation
Place the hoisin, sriracha and water in a bowl. Stir to combine.
Cook the noodles in a saucepan of boiling water over high heat for 5 minutes. Drain and refresh under cold running water.
Heat the oil in a large wok over high heat. Add the garlic, chilli and onion. Cook, stirring, for 2 minutes.
Add the brussels sprouts, cabbage and carrots. Turn down the heat. Cook until the cabbage starts to soften, add the hoisin sauce mix, broccoli, mange tout and noodles. Toss to combine.
Gently mix in the coriander, leaving some to serve. Serve with the extra onion, coriander, a drizzle of chilli oil and a sprinkle of black sesame seeds.
