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225 g
15 ml
45 ml
2
2.5 cm
2
115 g
115 g
175 g
1
115 g
115 g
15 - 30 ml
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egg
noodles
sesame oil
groundnut
oil
garlic
cloves, thinly sliced
piece
fresh root ginger, finely chopped
fresh red
chilies, seeded and sliced
broccoli,
broken into small florets
baby corn
cobs
shiitake
or oyster, mushrooms, sliced
bunch
spring onions, sliced
bok choy
or Chinese leaves, shredded
bean
sprouts
dark soy
sauce
salt and
black pepper |
Method :
- Cook the egg noodles in a pan of boiling salted water according
to the packet instructions.
- Drain well and toss in the sesame oil.
- Set aside.
- Heat the groundnut oil in a wok or large frying pan and stir fry
the garlic and ginger for 1 minute.
- Add the chilies, broccoli, corn cobs and mushrooms and stir fry
for a further 2 minutes.
- Add the spring onions, shredded leaves and bean sprouts and stir
fry for another 2 minutes.
- Toss in the drained noodles with the soy sauce and ground black
pepper.
- Continue to cook over a high heat for a further 2 - 3 minutes,
until the ingredients are well mixed and warmed through.
- Serve at once.
Serves 4
Note :
This dish makes a delicious vegetarian supper on it owns, or serve it is
an accompaniment.
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Learn how
to cook Vegetarian Recipes
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