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
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.