Sweet Chilli Kakadu Plum Stir Fry Noodles


This is for the vegetarian in your life or for No Meat Monday's or anytime at all - of course you can add any meat or seafood to this lovely noodle dish. The beautiful flavours of our native herbs and our rather delicious Sweet Chilli Kakadu Plum Sauce are highlighted and whilst there are quite a few ingredients , please don't be daunted as this is very easy to put together in no time at all.

To serve 6

750g Soba Noodles or Chinese Rice Noodles ( not the thin ones)

1/2 cup Sweet Chilli Kakadu Plum Sauce

1 tablespoon soy sauce

1 tablespoon white wine vinegar

Oil to stir fry

2 teaspoons grated fresh ginger or galangal

2 teaspoons  Crushed Garlic 

2 teaspoons Mountain Pepper

2 teaspoons Saltbush

1/2 teaspoon River Mint

½ teaspoon chilli flakes or 1 small red chilli, deseeded and finely chopped

1 cup cauliflower florets, cut into small pieces and blanched

1 cup broccoli or broccolini , cut into small pieces and blanched

500 g of young cumbungi stems , or leeks (approx 2 good sized) cut into thin rounds

3 medium field mushrooms, finely sliced

1 zucchini, julienned and barely blanched

1 cup snow peas

2 golden squash, cut into slices barely blanched

1 cup (120) gms bunya nuts, shelled and cooked and cut into slivers – or sliced bamboo shoots

½ cup water chestnuts thinly sliced

2 cups baby bok choy

2 teaspoons Outback Spirit Lemon Myrtle Coconut Chilli Seasoning Nut Free Dukkah


Combine in a small bowl the Kakadu Plum Sweet Chilli Sauce, soy sauce and vinegar.

In a wok or a deep heavy pan, heat the oil until very hot.

 Add the ginger, garlic and chilli flakes and cook for 20-30 seconds – but don’t let them burn.

 Add the denser vegetables first (cauliflower, broccoli and mushrooms) and let them cook and toss  for about 2 minutes.

 Add next the leeks, zucchini, snow peas, squash and toss for about 30 seconds, before adding the water chestnuts, baby bok choy, bamboo shoots and the mountain pepper and saltbush..

Toss in the wok/pan for a further 30 seconds.

Stir in the sauce and mix through the vegetables. Add half the chopped coriander. Cover and cook until the vegetables are just tender but still crunchy – about another minute.

Serve at once and sprinkle Lemon Myrtle Chilli Coconut Nut Free Dukkah generously over each dish.

Older Post Newer Post

Leave a comment