Vegilicious Stir-Fry With Chinese Egg Noodles - cooking recipe

Ingredients

1 onion, chopped
1 garlic clove, finely chopped
2 tablespoons finely chopped ginger
sesame oil
sunflower oil
1 purple onion, chopped
1/2 sweet red pepper strips
1/2 yellow sweet pepper, strips
1/2 sweet green pepper strip
1/2 courgette
1 cup broccoli floret
1 cup sugar snap pea
1 cup mushroom, cut in quarters
1/2 cup oyster sauce
3 tablespoons soy sauce
fresh coarse ground black pepper
1 dash cayenne pepper
garlic powder
finely chopped green onion
1/2 cup coriander leaves (fresh)
1 dash sesame oil
quick cooking Chinese egg noodles

Preparation

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.