• 2 Packs Medium Egg Noodles
• 3 x Peppers, one each green, red, yellow. Cut length ways, thinly.
• 5 x Green Onions cut length ways and thinly.
• 6 x Cloves of garlic, fine diced
• 2 x inch Ginger, grated or fine diced
• 1 x Red Chilli, deseeded, thin sliced
• Hand full Coriander, rough chopped
• 500 ml Chicken Stock.
• Sesame Oil

Soften the noodles in boiling water for about 15 mins. Drain and cool with cold water. Set aside.

Heat a little oil in wok. Add the garlic, ginger and chilli for a 1 min. Then add the rest of the vegetable and fry for a few mins. Add noodles to the vegetables. Mix well. Add stock a little at a time and let the noodle absorb as you stir. Finish with a drizzle of sesame oil.

Add a sauce is optional.

Sauce for Stir Fry

• 1 Tbsp Oyster Sauce
• 1 Tbsp Soy Sauce
• 1 Clove Garlic, Fine chopped
• 1 Inch Ginger, Grated
• 250 ml Chicken Stock
• 3 tsp Sugar or Honey or Sweet Chilli Sauce
• 1/2 Tbsp Rice Wine Vinegar
• 1/2 Tbsp Lime Juice
• Sesame Oil
• Slurry of corn flour and water

Mix well. Add to noodles on a high heat, stir in, let thicken. Take of heat and serve.