Directions

To Cook

1. Slice the onion and crush the garlic. Let both sit over low heat in a fry pan with olive oil to caramelise until the entire dish is ready.
2. Shred the cabbage, grate the carrots and zucchini, and thinly slice the capsicum and spring onions. Place these in a large wok or skillet over medium-high heat with the bean shoots and ginger for around 20 mins, or until vegetables are limp but not mushy. Stir regularly.
3. Cook the noodles as per packet instructions and drain.
4. To make the sauce, mix the soy sauce, sesame oil, sriracha, vinegar, and curry powder.
5. Elements may be served separately, or all mixed together in the wok/skillet prior to serving.