2 x 85g packets Indomie Mi Goreng fried noodles
1 tablespoon peanut oil
1 medium brown onion, cut into thin wedges
2 garlic cloves, crushed
2cm piece fresh ginger, finely grated
175g packet lup cheong (Chinese pork sausages), sliced diagonally (see note)
2 celery stalks (leaves reserved), trimmed, thinly sliced diagonally
1 bunch broccolini, cut into thirds
1 medium red capsicum, thinly sliced
1 bunch bok choy, trimmed, stems chopped, leaves separated
1/4 cup Lee Kum Kee soy sauce
Reserve seasoning sachets from noodles. Cook noodles in a saucepan of boiling water for 3 minutes or until tender. Drain.
Heat a wok over high heat. Add oil. Swirl to coat. Stir-fry onion, garlic, ginger, and sausage for 2 to 3 minutes or until onion has softened. Add celery, broccolini, capsicum and bok choy stems. Stir-fry for 3 to 4 minutes or until broccolini is just tender. Add reserved seasoning. Stir-fry for 1 minute. Read more on taste.