About this recipe:Crunchy stir fried vegetables in a soy and oyster sauce, served over Chinese noodles.
500g (1 1/4 lb) Chinese egg or lo mein noodles
50g (2 oz) fresh mushrooms, chopped
1 (220g) tin bamboo shoots, drained
2 stalks celery, chopped
50g (2 oz) beansprouts
1 clove garlic, chopped
1 teaspoon salt
250ml (9 fl oz) vegetable stock
1 teaspoon caster sugar
250ml (9 fl oz) water
1 tablespoon soy sauce
1 tablespoon oyster sauce
1 tablespoon plain flour
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Method Prep:15min › Cook:10min › Ready in:25min
Bring a large pot of lightly salted water to the boil. Add noodles and cook about 2 to 4 minutes; drain.
In a large frying pan or wok over high heat with a small amount or oil, cook mushrooms, bamboo shoots, celery, beansprouts and garlic. Mix in salt, stock, sugar, water, soy sauce and oyster sauce; stir. Add flour and cook until thickened. Pour over noodles and toss lightly.