Stir-fried spicy noodles

Name: Stir-fried spicy noodles
Yield: 4
Ingredients: 1/4 cup (60ml) sunflower oil; 1/2 bunch asparagus, trimmed, halved; 40g sugar snap peas; 1/4 large-leaf Chinese cabbage (wombok), shredded; 1 small carrot, thinly sliced; 6 garlic cloves, finely chopped; 2 long red chillies, thinly sliced; 50g Sichuan preserved vegetables (from Asian food shops), chopped; 350g fresh egg noodles, blanched, refreshed in iced water; 2 tbs oyster sauce; 1 tbs kecap manis (Indonesian sweet soy sauce – from Asian food shops); 1 tbs light soy sauce; 2 tbs caster sugar; 2 tbs chilli oil

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https://healthimprovements.info/recipes/stir-fried-spicy-noodles/kfuoad2a — Stir-fried spicy noodles

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by Andrew McConnell

Chef, restaurateur and delicious. contributor

Mar 20, 2019

These authentic noodles are best enjoyed with chopsticks in hand.

1/4 cup (60ml) sunflower oil
1/2 bunch asparagus, trimmed, halved
40g sugar snap peas
1/4 large-leaf Chinese cabbage (wombok), shredded
1 small carrot, thinly sliced
6 garlic cloves, finely chopped
2 long red chillies, thinly sliced
50g Sichuan preserved vegetables (from Asian food shops), chopped
350g fresh egg noodles, blanched, refreshed in iced water

Spicy sauce

2 tbs oyster sauce
1 tbs kecap manis (Indonesian sweet soy sauce – from Asian food shops)
1 tbs light soy sauce
2 tbs caster sugar
2 tbs chilli oil

Method

1.

For the spicy sauce, combine all ingredients in a small bowl.
2.

Heat a wok or large frypan over high heat until just smoking. Add 2 tbs sunflower oil, then, when hot, add the asparagus, sugar snaps wombok and carrot, and cook, stirring occasionally, for 1 minute to heat through. Transfer to a heatproof bowl. Add remaining 1 tbs oil to wok, then add garlic, chilli and Sichuan preserved vegetable, and cook, stirring regularly, for 1 minute or until fragrant.
3.

Return carrot mixture to wok with noodles and spicy sauce, and cook, stirring constantly, for 1 minute or until hot. Serve immediately.