Vegetable and Hokkien noodle salad

This delicious dish will become a firm favourite for weeknight dinners, and it’s perfect served cold for lunch the next day. Feel free to add a protein of your choice such as cooked chicken thigh – just panfry chicken thigh, slice and serve on top of noodles (again, hot or cold).


1 x 450g packet fresh Hokkien noodles

1 x bunch broccolini

5 roots from bunch of coriander, chopped

Leaves from bunch of coriander

1 cup finely sliced white cabbage

1 cup finely sliced red cabbage

1/2 red capsicum, sliced

1/2 green capsicum, sliced

1 carrot, sliced

1 small brown onion, sliced,

1 x 250g packet bean shoots

2 tablespoons mild curry powder

2 teaspoons 5 spice powder

2 tablespoons oyster sauce


White pepper

Sesame oil



Cook noodles according to packet instructions. Drain and sprinkle with sesame oil to separate. Set aside and keep warm.

In a pot of boiling water, cook broccolini until al dente; remove and cut into small pieces.

In a frypan over medium heat, sauté coriander roots for a minute then add cabbages, capsicums, carrot and broccolini. Cook a further few minutes. Stir in curry powder and 5 spice then place in a large bowl with the noodles.

In the same frypan, add oil and onion, cook 5 minutes then add half the packet of bean shoots. Cook a further few minutes then add to the bowl of noodles. Add oyster sauce and chopped coriander leaves and toss noodles well.

Serve as a hot meal or allow to cool and refrigerate for up to 3 days. Top with additional crunchy bean shoots.


Bartholomew Connors Image
Bartholomew Connors

Bartholomew Connors is the chef at the Cathedral Café.

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