Shanghai Stewed Noodles - cooking recipe

Ingredients

200 g dried egg noodles
4 medium button mushrooms
1 medium carrot
6 -8 spinach leaves, fresh
1 celery
1 leek
6 -8 cloves garlic
1 inch ginger
2 -3 green chilies
2 spring onions
1 medium bell pepper
1 tablespoon oil
1/2 cup bean sprouts
1/2 teaspoon white pepper powder
salt
4 cups vegetable stock
1 tablespoon cornflour
2 teaspoons sesame oil

Preparation

Boil noodles in 6 cups of salted water till done.
Drain, cool and keep aside.
Wash, peel and cut carrots into juliennes.
Wash and slice mushrooms.
Wash and pick spinach leaves.
Wash, remove stems and de-seed and cut green chillies.
Wash and cut celery and leek into juliennes.
Peel and crush garlic.
Peel, wash and finely chop ginger.
Wash, trim and finely chop Spring onions.
Wash, de-seed and cut bell pepper into thin strips.
Heat oil in a wok.
Add chopped ginger, garlic and chopped spring onions.
Saute for a minute.
Add half of the stock.
Bring to a boil.
Add carrot, pepper powder and salt.
Stir.
Add mushrooms.
Add broken spinach leaves and noodles.
Add remaining stock.
Allow it to cook.
Add leeks and capsicum.
Mix well.
Add cornflour dissolved in a little water.
Mix.
Remove from heat.
Add bean sprouts, spring onions, vinegar and noodles.
Mix gently.
Drizzle sesame oil on top.
Serve hot.