Stir Fried Noodle
- 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.