Stir Fry Egg Noodle

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1 roll of egg noodle(dried)

1 cup mustard green(cut into a few parts)

½ a yellow capsicum

1 sprig spring onion

½ cup beansprout

1 red chilli (sliced diagonally)

1 medium onion(sliced)

3 slices of ginger

2 garlic(chopped)

2 tbsp light soy sauce

½ tbsp oyster sauce

Sugar to taste

Garnish

Pickled onions

Blanch the egg noodle in hot water.Sieve and leave the noodles in a colander.

Cut capsicum length wise.Cut spring onions in a few parts.Keep aside.

Heat a wok  and place 1 tbsp oil,sauté garlic until fragrant,add in ginger ,red chillies and onions and stir fry lightly.Lower the heat at this stage and add in the noodles and all the sauces.Stir to combine.Sprinkle some water so that the dish is not dry.Mix in capsicum ,beansprout and salt/sugar to taste.Stir until the vegetables are partially cooked.Close fire.Dish out ,and garnish with some chopped spring onions and picked onions

Note: If you use salty light soy sauce then add a bit of sugar,if using sweet light soy sauce then salt abit.

The above recipe is being submitted for the CBB Series #4 ~ Chinese Cuisine Event hosted by Tickling Palates
Sweet and Savoury's Lets Do Brunch