Asian: Stirfry Noodles 01 by Recipe Cottage

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	Stirfry Noodles 01

		Stir Fried Noodles Serves 4 30 mL peanut oil 2 cloves garlic, freshly minced ginger to taste, grated 4 small to medium chillies 20g Lup cheong sausage, thinly sliced 250g packet rice noodles (prepared as per packet instructions) 4 spring onions 150g baby corn 1/2 bunch Bok choy 120g bamboo shoots 80g straw mushrooms 120g water chestnuts 3 tablespoons char sui sauce (or hoi sin or oyster sauce) 2 tablespoons soy sauce 1 1/2 tablespoons potato or corn flour 3/4 cup water Dissolve the corn flour or potato flour in cold water. Stir in the char sui and soy sauces and put to one side. Have the boiling water ready for the noodles. Prepare the vegetables, clean and cut to bite size pieces and keep to one side. Immerse noodles in prepared boiling water as per the instructions on the packet, they should take about two minutes. Put the peanut oil into a very hot wok. Add the aromatic ingredients and stir them through for a few moments. Then add the vegetables and stir fry them for about two minutes, tossing them continuously. The vegetables should still be crunchy and the green leaves should just collapse but don't overcook them. Make a hole in the centre of the stir fried vegetables and add the prepared sauce and mix it through until it thickens. Finally drain the noodles and add them to the vegetables. Mix well and serve immediately.