This is a tasty noodle dish where the vegetables are flavoured with ginger, garlic and a touch of curry powder. A good vegetarian option it can also suit meat eaters if two finely sliced or shredded duck breasts are added to the mixture at the last stage of cooking with the noodles.
Serves
4 people
Ingredients
- 250g egg noodles
- 1 tbsp toasted sesame oil
- 1 red pepper, cored, seeded and sliced
- 100g shitake mushrooms, wiped and sliced
- 75g mangetout
- 75g spring onions, sliced
- 100g bean sprouts
- 1/2 tsp garlic granules
- 1 tbsp medium curry powder
- 1/2 tsp ground ginger
- 1/2 tsp crushed chillies
- 1 1/2 tsp light soy sauce
- 5 tsp Shaoxing rice wine (or dry sherry)
Methods
- Prepare the noodles according to the packet instructions, drain and rinse.
- Heat the oil in a wok or large deep frying pan. Add the pepper, mushrooms, mangetout, spring onions and beansprouts and stir-fry for 4-5 minutes.
- Add the garlic granules, curry powder, ginger, chillies, soy sauce, rice wine and cooked noodles. Continue to stir-fry for a further 2 minutes then serve at once.
Tip
Toasted sesame oil gives a good authentic flavour to this stir-fried dish but chilli or wok oil (where the oil is infused with garlic and ginger) can also be used.
