Preparation time is 5minutes
Cook time is 25minutes
Total time is 30minutes
Serve is for 4 people
Estimated cost per serve is 6.67 dollar
Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 300grams dried thin egg noodles
- 1 Woolworths Australian-grown carrot, thinly sliced
- 12 green beans, ends trimmed, halved
- 2tablespoons sesame oil
- 1 red capsicum, halved, deseeded, sliced
- 1 broccoli head, cut into florets
- 2tablespoons soy sauce
- 2tablespoons vegetarian oyster sauce
- 2 garlic cloves, crushed
- 1 spring onion, sliced
Description
This budget-friendly vegetable chow mein traybake is a delightful fusion of flavours and textures, featuring a vibrant medley of crisp-tender vegetables bathed in a rich and delicious sauce.
Instruction tip
Use-it-up tip :Add leftover veggies, such as onion, cabbage and mushrooms, to bulk up this noodle dish.
Method
Step 1 of 4
Preheat oven to 220°C/200°C fan-forced. Cook noodles according to packet instructions and drain.
Step 2 of 4
Spread noodles, carrot and beans on a 43x30cm baking tray. Drizzle with oil and bake for 15 minutes.
Step 3 of 4
Remove from oven. Add capsicum and broccoli. Mix soy sauce, oyster sauce and garlic in a small bowl and drizzle over noodles. Return to the oven and bake for a further 10 minutes or until vegetables are cooked through and noodles are crisping around the edges.
Step 4 of 4
Remove from oven. Garnish with onion. Serve immediately.
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.