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25mins

1 bunch	broccolini, cut into 4cm lengths
150g	baby brussel sprouts, halved
1	red onion, cut into thin wedges
1	green capsicum, cut into short thin strips
2	celery sticks, diagonally sliced
1 bunch	kale, cut into 4cm pieces
400g	hokkien noodles
1/4 cup	oyster sauce
2 tbsp	soy sauce
1 tbsp	honey
1 tbsp	olive oil
1/4 cup	water
1/4 cup	unsalted roasted cashews, roughly chopped

Method

Step 1
Place noodles in a large heatproof bowl. Cover with boiling water. Set aside for 5 minutes. Drain well.
Step 2
Separate noodles with your fingers. Combine oyster sauce, soy sauce and honey in a small bowl.
Step 3
Heat oil in a large wok over high heat. Add the Broccolini baby broccoli, baby Brussels sprouts, capsicum, onion and celery. Stir-fry for 4 minutes.
Step 4
Add the Kale and water to the wok. Toss. Cover and cook for 2 minutes, tossing once, until cabbage just wilts.
Step 5
Add noodles and combined sauces. Toss until well combined and heated through.
Step 6
Divide stir-fry among serving bowls. Top with cashews and serve