Nyonya Mixed Vegetables Recipe

Soak glass noodles

Place the glass noodles in a heatproof bowl and cover with 120 ml hot (not boiling) water. Soak for 8–10 minutes until pliable but still slightly firm. Drain, cut into 10–12 cm lengths if long, and set aside.

Prep vegetables

Cut broccoli into bite-size florets (about 2 cups). Peel and thinly slice the carrot into 1/8-inch rounds or matchsticks to make 1 cup. Trim string from snow peas and keep whole. Remove seeds and white ribs from the red bell pepper and slice into 1/2-inch strips (about 1/2 cup). Mince garlic and julienne ginger.

In a small bowl combine 120 ml stock, 1.5 tbsp light soy sauce, 1 tbsp oyster sauce, 3 tbsp dry white wine, 1/2 tsp sesame oil, 1/4 tsp white pepper and 1/2 tsp salt. In a separate small cup mix 1 tsp cornstarch with 2 tbsp (30 ml) cold water to make a slurry. Set both aside.

Heat wok

Place a wok or large skillet over high heat until very hot. Add 2 tbsp vegetable oil and swirl to coat.

Aroma the aromatics: add the minced garlic and julienned ginger. Stir-fry for 20–30 seconds until fragrant but not browned.

Cook harder vegetables first: add the broccoli florets and carrot slices. Stir-fry for 2–3 minutes, tossing constantly so they color slightly but remain crisp-tender. If needed add 1–2 tbsp water to create steam and help them cook through.

Add the snow peas and bell pepper strips. Stir-fry another 1–2 minutes until the snow peas are bright green and peppers start to soften but still have bite.

Introduce noodles & sauce: add the drained glass noodles to the wok, pour the prepared sauce (stock/soy/oyster/wine mixture) over the vegetables and noodles. Toss gently to combine so the noodles absorb sauce and heat through, about 1–2 minutes.

Thicken sauce: give the cornstarch slurry a quick stir then drizzle it into the wok while tossing the noodles and vegetables. Continue to stir for 30–45 seconds until the sauce becomes glossy and lightly coats the noodles and veg. Taste and adjust seasoning with additional salt or soy if needed.

Finish: turn off the heat and drizzle 1/2 tsp sesame oil over the dish. Toss in 2 tbsp sliced spring onion or cilantro and 1 tsp toasted sesame seeds if using. Mix briefly.

Spoon the Nyonya mixed vegetables and glass noodles onto a serving platter or individual plates. Serve immediately with 2 cups cooked jasmine or brown rice on the side.

Estimated plating: divide into 2–3 servings depending on appetite. Provide extra soy or chili sauce at the table if desired.