Ingredients – Serves 4
- 1pkt Glass Noodles (you can also find them as Mung Bean Thread Vermicelli)
- 1 red Chilli
- 2 Garlic cloves
- Fresh Ginger
- 2 Red Onions
- 1 Red Pepper
- 1 Green Pepper
- 1 Yellow Pepper
- 1 Orange Pepper
- 4 strips of Mangetout (also known as snap peas)
- 2 Spring Onions
- Sunflower Oil
- 30ml Sesame Oil
- 15ml Fish Sauce
- 30ml Soy Sauce
- 30ml Oyster Sauce
- Sesame seeds for garnish
- Medium pan
- Large bowl
- Wok or a large non-stick frying pan
- Pair of tongs
- Large serving dish
- Kitchen paper
- Prepare a medium pan with water and bring it to a boil.
- Start slicing all vegetables and place them in a large bowl.
- In the meantime, you can turn your Wok on a low heat. If you don’t have a Wok, you can use a large frying pan.
- At this stage the water in the pan must be boiling. You can turn it off and place the noodles in with the water. Leave them to soak for about 3 minutes.
- When all vegetables are sliced, turn the Wok on a high heat and add some oil. Grab a piece of kitchen paper and wipe it down (see how in video at 8:30). Put the Wok back on the hob and add some more oil. Wait for the Wok to be very hot and add all vegetables, giving them a stir every now and then. We don’t need the veg to be cooked thoroughly, al dente would be best option if you like a bit of a crunch in them.
- Drain the noodles and place them in a large serving dish, leaving them on the side for now.
- Add the sesame oil to the noodles.
- Add soy sauce, fish sauce, oyster sauce to the vegetables and give a good stir. If it gets too thick just add some water and stir again.
- Transfer vegetables to the noodles’ dish and mix thoroughly.
- Garnish with sesame seeds.
Little note: This recipe can be done with any vegetables, choose your favourites. Also, we use glass noodles here but you can use egg noodles (see picture below) or any other type of your choice. This meal can be eaten both warm and cold so it is a very good option for a packed lunch for work or for a picnic day out!