Stir-Fried Asian Vegtables

• 2 teaspoons oil
• 1 large carrot, cut into 5cm lengths and thinly sliced
• 2 bunches broccolini, trimmed
• 1 red capsicum, sliced
• 115g punnet baby corn, halved lengthways
• 4 spring onion, cut into 4cm lengths
• 1 bunch baby bok choy, trimmed
• 1/4 cup water
• 1/3 cup KRAFT Sweet Chilli & Sesame Vegie Pourover
• shelf-fresh egg noodles, to serve

1. Heat oil in a large wok or frying pan over medium-high heat.
2. Add carrot and stir-fry for 2 minutes.
3. Add broccolini, capsicum, corn and water and continue to stir-fry for 2-3 minutes until vegetables are almost tender.
4. Add spring onion and bok choy and stir-fry a further 1-2 minutes until wilted.
5. Stir in Vegie Pourover and heat through.
6. Heat noodles, according to pack directions, then serve immediately topped with stir-fried vegetables.

oil, carrot, bunches broccolini, red, punnet baby corn, spring onion, choy, water, sesame vegie, egg noodles

Taken from www.kraftrecipes.com/recipes/stir-fried-asian-vegtables-110507.aspx (may not work)