Golden Dragon Noodles - cooking recipe

Ingredients

1 1/2 tablespoons vegetable oil
1 tablespoon sesame oil
1 large onion, cut into thin wedges
4 garlic cloves, very thinly sliced
1 inch fresh ginger, grated
2 tablespoons shaoxing wine
2 tablespoons chinese black vinegar
2 teaspoons chili sauce or 2 teaspoons sambal oelek
2 tablespoons light soy sauce
2 tablespoons dark soy sauce
2 tablespoons vegetable stock
3 small red chilies, finely chopped
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
2 large carrots, cut into coins
3 1/2 ounces green beans, trimmed
3 1/2 ounces shiitake mushrooms
7 ounces snow peas
2 teaspoons honey
1 tablespoon water
18 ounces hokkien noodles, separated or 18 ounces egg noodles
1 1/3 cups dry roasted peanuts

Preparation

Mix together the Shaoxing wine, black vinegar, and chili sauce and set aside. Mix together the soy sauces and vegetable stock and set aside.
Heat a wok or large skillet until very hot. Add the vegetable and sesame oils and swirl to coat the sides. Stir-fry the onion, garlic cloves, ginger and chilies over high heat for 1 minute, or until the onion starts to soften.
Add the bell peppers, carrots, green beans and wine-vinegar sauce and stir-fry for 1 minute. Add the mushrooms and snow peas. Toss together well.
Add the honey and 1 tbsp water, toss well and then cover and cook for 1-2 minutes, or until the vegetables are just tender.
Add the noodles, nuts and soy sauce mixture. Stir-fry for 30 seconds and then cover and cook for a further 2 minutes, until the noodles are heated through.