Stir-fried noodles

Recipe from: 4/1/2005 12:00:00 AM

Ingredients 10
Servings 6
Time 20 minutes


  • 450
    Chinese egg noodles
  • 60
    sunflower oil
  • 1
    onion, halved and sliced
  • 3
    sticks celery, trimmed and cut into julienne strips
  • 125
    mangetout, cut into 3 pieces diagonally
  • 125
    baby corn, cut into 3 pieces diagonally
  • 125
    mung bean sprouts
  • 1
    bunch spring onions, cut into 2 cm pieces (green parts included)
  • 30
    light soya sauce
  • 15
    sesame oil


15 to 20 minutes
Cook the noodles in boiling, salted water. Once tender, drain and set aside.
Heat a wok or large, heavy-based frying pan over high heat.
Once the wok is hot, add 45 ml of the sunflower oil.
Add the onion and stir-fry for 30 seconds.
Add the celery, mangetout, baby corn and bean sprouts and stir-fry for one minute.
Remove the vegetables from the wok and set aside.
Heat the remaining oil in the wok and then add the noodles, spring onions and soya sauce, and stir-fry over a high heat for one minute.
Return the vegetables to the wok and stir-fry for another minute.
Remove from the heat and add the sesame oil. Toss well and transfer to serving bowls or platters.

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