Chinese Noodles

Ingredients:

• Noodles – 16oz pkt (approx 500 gm), cooked per pkg instructions
• Sesame Oil – 1 Tbsp
• Oil – 2 Tbsp
• Garlic – 1 Tbsp, minced
• Ginger – 1 Tbsp, minced
• Onion – 1 small, sliced
• Carrot – 1 large, cut into matchsticks
• Cabbage – 1.5 cups packed, shredded
• Bell Pepper – 1/2 large, cut into strips
• Baby Corn – 8, cut
• Egg – 1 (optional)
• Black Pepper – 1/2 tsp or to taste
• Soy Sauce – 2 Tbsp or to taste
• White Vinegar – 1 Tbsp
• Hosin Sauce or any Chinese Sauce – to taste
• Red Chilli Sauce (Sambal) – to taste
• Green Onions – 2 stalks, cut diagonally – for garnishing

Method:

• Cook noodles per package instructions (usually 3-4 minutes), drain, rinse with cold water and toss with 1 Tbsp Sesame Oil. Keep aside.
• Heat 2 Tbsp Oil in a large wok style pan on HIGH heat.
• Add Ginger and Garlic and cook for 30 seconds.
• Add Onions and cook for 30 seconds.
• Add Carrots and allow them to soften just a little.
• Add Cabbage, Bell Pepper and Baby Corn. Toss well and cook for 1 minute.
• Push veggies to one side of wok and break an egg in the pan.
• Scramble the egg until cooked and mix together with the veggies.
• Add Black Pepper and mix.
• Toss Noodles once before adding them to the pan.
• Add White Vinegar, Soy Sauce, Hoisin Sauce and Red Chili Sauce. Mix well to coat all noodles.
• Taste and adjust any of the sauces.
• Garnish with Green Onions and serve hot.