Stir-Fry Vegetable and Noodle Recipe
Noodles Recipes

The essence of a healthy meal - fresh, quality ingredients cooked simply and quickly. What could be better?

Ingredients

2 tbsp
1 tbsp
1
75 g/3 oz
1
200 g/7 oz
200 g/7 oz
2

 

500 g/1 lb

1.4 L/21/2 pt
  

vegetable oil
sesame oil
small onion, sliced
mange tout, halved diagonally
small carrot, thinly sliced diagonally
bean sprouts
Chinese leaves, chopped
dried black wood ear fungi or dried shiitaki mushrooms, soaked in water, rinsed and chopped
Salt and pepper

ramen noodles or 325 g/11 oz dried, thin egg noodles

Soy Sauce Broth
 

Method:
 

1. Heat the oils in wok or frying pan until very hot. Stir-fry the onion, mange tout, and carrot for 2 minutes, add the bean sprouts, Chinese leaves and wood ear fungi and stir-fry for 4 minutes. season with salt and pepper.

2. Bring a large pan of water to the boil and add the noodles. Cook for 3 minutes before draining. Divide the noodles among four bowls.

3. Heat the broth in a pan. Pile the vegetables onto the noodles and pour over the heated broth. Serve immediately.