Ingredients

The following ingredients have 4 Servings
  • 2 egg noodle nests
  • 2 carrots
  • 1 bell pepper
  • 1 cup mushrooms
  • 2 spring onions
  • 2 cloves of garlic
  • 1 tbsp chopped ginger
  • 1 tbsp vegetable oil
  • 3 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 1 tbsp sesame oil
  • 1/2 tbsp rice vinegar
  • 1/2 tbsp sugar

Instruction

  • Chop the spring onions, peel and chop the ginger and garlic cloves.
  • Chop the mushrooms, and julienne cut the peeled carrots and pepper (it can be of any colour).
  • Heat up the oil in a pan or wok, making sure it's on a high heat, add the chopped spring onions, garlic and ginger, and stir fry for 30 seconds until fragrant.
  • Add the chopped mushrooms, carrots and pepper, and stir fry for about 2 minutes, until they begin to soften.
  • Boil the noodles according to the packet instructions, drain and set aside.
  • Combine the soy sauces, sesame oil, vinegar and sugar, and add the sauce to the vegetables, leaving it to cook for 1-2 minutes.
  • Add the drained noodles, and toss well to combine.
  • Garnish with more chopped spring onions if you like.