Egg Noodles with Chinese Vegetables

Serves 4

Ingredients:

2 tablespoons/30 ml vegetable oil
1 onion, thinly sliced
1 garlic clove, finely chopped
1 large carrot, peeled and cut into matchstick-size strips
4 ounces/115 g snow peas, stringed and cut lengthwise into 3 or 4 strips
3 ounces/90 g bean sprouts
1 stalk fresh garlic chives, chopped (about 2 tablespoons/10 g)
1/4 cup/55 ml reduced-sodium soy sauce
2 tablespoons/35 ml Chinese rice wine (mirin)
1 tablespoon/25 ml oyster sauce
1 tablespoon/20 ml sweet chili sauce
12 ounces/350 g fresh flat egg noodles
8 ounces/225 g Chinese broccoli stalks, cut crosswise into 2-inch/5-cm pieces
1 stalk fresh Thai basil, leaves chopped (about 2 tablespoons/5 g)
½ bunch green onions, thinly sliced on the bias

Method:

Place a pot of salted water over a high heat and bring to a boil.  Place a wok over a high heat, and once hot add the oil to the hot wok. Add the onions and garlic to the wok and stir-fry for 2 minutes or until the onions soften slightly.

Add the carrot strips, snow peas, bean sprouts and garlic chives and stir-fry for 2 minutes or until the carrots are crisp-tender. Remove the wok from the heat and add the soy sauce, rice wine, oyster sauce and sweet chili sauce.

Place the noodles and broccoli in the boiling water and cook for 2 minutes or until the broccoli is crisp-tender and the noodles are al dente. Strain the noodles and broccoli, and add them to the vegetables in the wok.

Add the basil and toss to combine and to coat the noodles and vegetables with the sauces. Place the noodle mixture on a large serving platter. Garnish with the green onions and serve.