Stir-fried egg noodles with vegetables

Name: Stir-fried egg noodles with vegetables
Cuisine: Thai
Ingredients: vegetable oil, for frying; chopped fresh coriander leaves, to garnish; 1 medium, fresh red chilli, deseeded and finely shredded; 3 spring onions, trimmed and chopped; 250 g/9 oz fresh egg noodles; 50 g/2 oz beansprouts; 2 tablespoons oyster sauce; 1 teaspoon Demerara or palm sugar; 1 teaspoon Demerara or palm sugar; 4 garlic cloves, peeled and finely sliced; 250 g/9 oz mixed, fresh vegetables, such as broccoli florets, green beans, baby sweetcorn, etc., cut into bite-sized pieces; 250 g/9 oz mixed, fresh vegetables, such as broccoli florets, green beans, baby sweetcorn, etc., cut into bite-sized pieces; 250 g/9 oz mixed, fresh vegetables, such as broccoli florets, green beans, baby sweetcorn, etc., cut into bite-sized pieces; 250 g/9 oz mixed, fresh vegetables, such as broccoli florets, green beans, baby sweetcorn, etc., cut into bite-sized pieces; 1 tablespoon light soy sauce

Preparation info

Difficulty
Easy

Appears in

Keith Floyd's Thai Food

By Keith Floyd

Published 2006

About

Ingredients

1 tablespoon light soy sauce
2 tablespoons oyster sauce
1 t

Asia
Thailand
Pasta
Fish course
Pescatarian

Method

In a small bowl, mix the soy sauce with the oyster sauce and sugar and set aside.
Heat some oil in a wok or heavy-based pan and stir-fry the garlic until lightly golden. Add all the mixed vegetables and stir-fry briskly for about 1 minute.
Add the noodles and oyster sauce mixture, mix well and stir-fry for a couple of minutes.
Add the beansprou