These noodles get an extra flavour boost with BBQ marinated vegetables. It’s the perfect addition to a summer meal. The noodles can be made in advance then simply tossed through with the vegetables once they are cooked.
- 200g vermicelli noodles
- 1 tbsp Lee Kum Kee Premium Dark Soy Sauce
- 3 tbsp mushroom vegetarian stir-fry sauce
- 2 tbsp Lee Kum Kee Chilli Garlic Sauce
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 aubergine, thinly sliced into rounds
- 1 mixed bag of peppers (red, yellow and green), sliced
- 250g shitake mushrooms, larger ones torn
- Drizzle of vegetable oil
- 40g cashew nuts, toasted and roughly chopped
- a handful of coriander
- Lee Kum Kee Chiu Chow Chilli Oil, to serve
- 1 lime, cut into wedges, to serve (optional)
- Prepare the vermicelli noodles according to the pack instructions. Stir through the soy sauce and set aside.
- Combine the oyster sauce, garlic and chilli sauce and sesame oil in a small bowl.
- Heat the BBQ until hot, or place a large griddle pan on high heat. Drizzle the vegetables with the vegetable oil and brush with the oyster/garlic and chilli sauce. Cook the vegetables for around 10 minutes, turning regularly until softened and slightly charred. If using a griddle pan you may have to do this in batches.
- Combine the grilled vegetables with the vermicelli noodles, mixing well to completely combine. Top with the cashew nuts and coriander. Drizzle with Chiu Chow Chilli Oil and serve with lime wedges, if desired.
NUTRITION NOTES – This dish combines delicious, flavour-rich sauces with nutrient-rich vegetables. Protein packed nuts also take this to the next level making it a substantial lunch or dinner.
The aubergine in the dish has some special nutritional qualities – packed with Nasunin – the pigment that makes aubergines purple – it is a powerful antioxidant that helps prevent fats in the body from turning nasty, which in turn can lead to cell damage and some cancers. Vitamin A, C and E, are also packed into the other veggies in this dish, so this is a super healthy option; those who eat the most vegetables are known to be at less risk of cardiovascular disease, type 2 diabetes and some cancers.
Recipe and Images Courtesy of Lee Kum Kee