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TOTAL TIME: 30 min

PREP: 20 min

COOK: 10 min




  • Brown onion 1 medium, halved, thinly sliced

  • Carrot(s) 1 medium, cut into matchsticks

  • Red capsicum 1 medium, thinly sliced

  • Shiitake mushrooms 100 g, fresh, sliced

  • Garlic 2 clove(s), crushed

  • Fresh red chilli 1 whole, finely chopped, plus extra to serve

  • Fresh ginger 1 tbs, grated

  • Snow peas 200 g, trimmed

  • Chinese cabbage (wombok) 250 g, shredded

  • Stock powder ½ tsp

  • Kecap manis 1 tbs

  • Zucchini 600 g, large, spiralised

  • Fresh coriander ¼ cup(s), leaves

  • Lime juice 1 tbs

  • Oil spray 1 x 3 second spray(s)


  1. Lightly spray a large non-stick wok or frying pan with oil and heat over high heat. Stir-fry onion, carrot, capsicum and mushrooms for 5 minutes. Add garlic, chilli, ginger, snow peas and cabbage, stir-fry for a further 1 minute.

  2. Dissolve stock powder in 1 tablespoon boiling water in a small jug. Add stock, kecap manis and zucchini to wok, stir-fry for 2 minutes or until vegetables are just tender. Add coriander and lime juice and toss to combine. Serve with extra sliced chilli and lime wedges.


To save on prep time, you can purchase spiralised zucchini noodles from major supermarkets, located in the fresh produce section.

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