Chinese Stir-Fry Vegetables - cooking recipe

Ingredients

220 g thin egg noodles
2 onions, sliced
1 tablespoon fresh ginger, minced
2 carrots, sliced
1 baby bok choy, halved
1 red pepper, chopped
1 cup broccoli, chopped
1 cup shiitake mushroom, chopped
1/3 cup water
2 tablespoons light soy sauce
1 tablespoon oyster sauce
2 teaspoons cornflour, blended with
1 tablespoon water

Preparation

Prepare egg noodles as per directions, drain and set aside.
Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
Plate noodles and top with stirfry mix.