Ingredients
The following ingredients have 4 Servings
- 3 spring (green onions, finely chopped)
- 3 garlic cloves (finely chopped)
- 2 teaspoons minced ginger
- 2 cups mushrooms (thinly sliced)
- 1 red pepper (de-seeded and thinly sliced)
- 1 yellow pepper (de-seeded and thinly sliced)
- 2 cups broccolini (halved lengthwise)
- 1 cup sugar snap peas (halved lengthwise)
- 10 baby corn (halved lengthwise)
- 2 cups baby spinach
- 2-3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil
- juice of 1/2 lemon
- 300 g egg noodles (dry weight, cooked and cooled)
- Fresh chopped chillies (to serve (optional))
Instruction
- In a hot wok, add a splash of vegetable oil then add the spring onion, garlic, ginger, mushrooms and peppers and stir fry for 5 minutes.
- Add the broccolini, sugar snaps and corn and fry for another 5 minutes until the vegetables are cooked but still firm.
- Add the baby spinach, soy, oyster sauce and sesame oil then stir fry for another 2 minutes to wilt the spinach.
- Add the cooked noodles then toss to combine, Season with lemon juice and more soy if necessary and serve.
