Ingredients150 gram dried noodles, your choice
2-3 cm fresh ginger chopped
150 gram dried mushroom, soak in hot water
1 small carrot, julienne cut
1 handful green beans, sliced thinly on diagonal
8-10 shallots peeled, or 3-4 green onion sliced on diagonal
4 cloves garlic, minced
1 cup shredded white cabbage
3 tablespoon peanut oil
In a separate bowl:
3-4 tablespoon light soy sauce
3 tablespoons oyster sauce
1 lemon, juice of
pinch of sugar
drizzle of sesame oil
1 bunch coriander finely chopped
1 inch ginger finely chopped or grated
1 tablespoon chili paste
1 tablespoon low sodium soy sauce
sesame oil to taste
1 teaspoon sugar
optional fresh chilli sauce
InstructionsCook the noodles in boiling water. For best results, undercook so they can finish cooking in the sauce later. Drain and set aside.
Prepare all the ingredients for stir fry.
In a small bowl, stir together ingredients for sauce.
Heat oil in wok or other suitable pan. Add rest of ingredients in the following order, with a 30 second interval between each addition:
cabbage and carrot
Season with more pepper if you'd like.
Add the noodles, pour in the sauce.
Option to serve with coriander sauce on the side. To make the coriander sauce, stir all the ingredients together.
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