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LOCATION: Recipes >> Asian >> Stirfry Noodles 01

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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.

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