Tepanyaki Vegetable And Wok Seared Ginger Glass Noodle Salad

Serves: 4


1 Onion, sliced

1 Long red chilli

1 Garlic clove

1 Knob ginger

1 Lime zest & juice

20ml Vegetable or sesame oil

600g Glass noodles

2 Red capsicums, sliced

6 Heads bok choy, washed and cut into ¼’s

1 Punnet oyster mushrooms, torn into pieces

1 Bag bean sprouts

1 Packet snowpea shoots

½ Bunch coriander, roots chopped, leaves picked.

1 jar Char-sui sauce

1 jar Ho-sin sauce

100ml Soy sauce


Pre-heat Tepanyaki plate to hot on your BBQ.

In a bowl, combine the two sauces with 1/3 of chopped garlic, ginger, chilli, lime and coriander root.

Prepare vegetables by slicing thinly so as to achieve all vegetables the same size.

Once Tepanyaki plate is hot, add oil and stir-fry vegetables, starting with onion, then adding 1/3 of chopped garlic, chilli, lime and coriander root. (Leaving ginger aside for Noodles) Stir-fry for 1 minute. Next add capsicum then mushrooms.

Whilst cooking; add your wok to the wok burner to heat; add oil.

Stir fry remaining ginger with glass noodles and add tepanyaki vegetables. Stir fry for 1 minute.

To finish – add prepared sauce and give a quick toss for 1 minute to coat and heat. Fold in shoots and sprouts. Adjust with soy sauce as required.

Serve immediately on a large platter and garnish with freshly picked coriander and a squeeze of fresh lime juice.