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Turbo Supercharge

Potato Starch Noodle and Vegetable Stir Fry

Serves 4 Print Recipe


Potato Starch Noodle and Vegetable Stir Fry
  • 1/2 teaspoon of Turbo Supercharge (Hot Habanero Paste 300,000 SHU)
  • 2 tablespoons of Funnelweb Bite (Hot Sweet Chilli Sauce SHU 28,000)
  • 2 tablespoons light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon Chinese black vinegar
  • 1/3 cup chicken stock
  • 1 tablespoon cornflour
  • 150 g dried potato starch noodles
  • 2 tablespoons peanut oil
  • 1 teaspoon sesame oil
  • 1 onion, sliced
  • 4 cloves garlic, finely chopped
  • 1 tablespoon fresh chopped ginger
  • 4 spring onions, finely sliced
  • 1 carrot, julienned
  • 1 red capsicum, julienned
  • 200 g broccoli, cut into small florets
  • 115 g baby corn, cut in half lengthways
  • 100 g snow peas, cut into thirds on the diagonal
  • 300 g bok choy cut into 10 cm lengths
  • 150 g bean sprouts
  • 3 tablespoons chopped fresh coriander leaves


    1 Place the light and dark soy sauces, black vinegar, hot sweet chilli sauce, chicken stock and cornflour in a bowl and stir.

    2 Place this noodles in a large heatproof bowl, cover with boiling water and soak for 10 minutes, or until softened. Drain. Cut in half with scissors, and then toss through 1/2 tablespoon of peanut oil.

    3 Heat a large wok over high heat, add the remaining peanut oil and swirl to coat. Add the sesame oil and onion and stir-fry for 2 minutes, or until the onion starts to soften. Add the garlic, ginger, Habanero paste and half the spring onion and stir-fry for 30 seconds. Add the carrot, capsicum, broccoli, corn and snow peas and stir-fry for 2 minutes, or until the vegetables are almost cooked. Add the bok choy and bean sprouts and stir-fry for 1 minute, or until wilted.

    4 Add the noodles to the wok with the soy sauce mixture and quickly stir-fry for 1-2 minutes, or until well combined and the sauce thickens. Sprinkle with the coriander and the remaining spring onion and serve.