Stir Fry Vegetable And Noodle Salad
|Chinese egg noodles||3 Ounce (75 Gram, 1 Slab)|
|Sunflower oil||45 Milliliter (3 Tablespoon)|
|Spring onions||1 Bunch (100 gm), cut into diagonal pieces|
|Garlic||1 Clove (5 gm), crushed|
|Red pepper||1 , cut into strips|
|Celery sticks||2 , cut into matchsticks|
|Carrot||1 Large, cut into matchsticks|
|Courgette||1 , cut into matchsticks|
|Cucumber piece||3 Inch, cut into matchsticks|
|Button mushrooms||2 Ounce, sliced (50 Gram)|
|White wine vinegar||15 Milliliter (1 Tablespoon)|
|Ground ginger||1⁄2 Teaspoon|
|Soy sauce||30 Milliliter (2 Tablespoon)|
|Caster sugar||1 Teaspoon|
|Dry sherry||15 Milliliter (1 Tablespoon)|
|Freshly ground black pepper||To Taste|
|Prawn crackers||1 Cup (16 tbs) (For Serving)|
Cook the noodles according to the packet directions.
Drain thoroughly, rinse with cold water and drain again.
Heat the oil in a wok or large frying pan (skillet).
Stir fry the onions and garlic for 1 minute.
Add the remaining vegetables and stir fry for 3 minutes until slightly softened but still with 'bite'.
Remove the wok or pan from the heat.
Add the remaining ingredients and the cooked noodles and toss well.
Leave to cool.
Pile into bowls and serve with prawn crackers.