CHINESE STIR FRY EGG NOODLES RECIPES

Steps:

• Cut the vegetables as big or as little as you like.
• I like chunky stir fries so I keep the pieces pretty big.
• In a Wok over med-high heat, saute the onion and garlic in a few teaspoons of sesame oil and sunflower oil.
• Once the onion and garlic are softened, add the purple onion and the peppers.
• Saute for about 5 minutes.
• Add the courgette, broccoli, peas, and mushrooms.
• Add ground black pepper and salt lightly, this will bring out the natural juices.
• Add the oyster sauce and soy sauce.
• Stir into the ingredients and lower the heat to med-low.
• Cover and wait for about 4-5 minutes.
• Sprinkle lightly with sesame oil and stir.
• Add a few dashes of cayenne pepper and garlic powder.
• Follow the instructions for the egg noodles.
• Usually you only need to put them in boiling water, not on a flame, for about 4 minutes.
• Drain.
• Combine the egg noodles with the stirfry.
• Garnish with green onions and coriander.

Steps:

• 1 Combine soy sauce, hoisin sauce, lime juice and chilli in a small bowl. Set aside. Cook noodles following the packet instructions. Drain. Set aside.
• 2 Lightly spray a large wok with olive oil and set over high heat. Add egg and tilt wok to cover base to make a thin omelette. Cook for 1 minute, or until just set. Remove omelette from pan, roll up and slice. Repeat to make the two omelettes.
• 3 Lightly spray wok with a little more oil. Stir-fry the onion for 2 minutes, or until light golden. Add the ginger and garlic, and stir-fry for 30 seconds, or until fragrant. Add capsicum, sugar snaps and gai larn, and stir-fry 2 minutes, or until almost tender.
• 4 Add the reserved noodles and sauces to wok, and stir-fry for 1–2 minutes, or until heated through. Serve hokkien noodles immediately, topped with the omelette and extra sliced chilli.