Leftover Veggie Stir Fry Noodles

2 nests dried egg noodles
Vegetable oil, for stir frying

1/2 thumb-size piece of ginger, cut into fine matchsticks
2 cloves garlic, sliced
2 spring onions, cut into large chunks, plus extra finely sliced to garnish

Handful tenderstem broccoli, cut into chunks
1/2 red pepper, finely sliced
2 to 3 soaked shiitake mushrooms, sliced
Handful mixed fresh mushrooms, roughly torn
Handful beansprouts, optional

The Sauce

1 1/2 teaspoons chilli oil
1 tablespoon light soy sauce
1 tablespoon dark soy sauce
1 to 2 tablespoons vegetarian stir fry sauce
Pinch sugar
Dash sesame oil

PREPARATION

Prepare the noodles

1. Place the dried egg noodles in a bowl and cover with hot water from the kettle. Do not boil. Leave for a few minutes until they lose their packet shape and begin to separate.
2. Once loosened but still slightly firm, drain and briefly rinse under cold water to stop cooking.
3. Spread the noodles out on a clean tea towel and allow them to dry for 10 to 15 minutes. This step keeps them separate when stir frying.

Prepare the sauce

1. In a bowl, mix chilli oil, light soy, dark soy and vegetarian stir fry sauce.
2. Add a pinch of sugar to help caramelisation and a dash of sesame oil for fragrance. Stir well and set aside.

COOKING

Flash fry the mushrooms

1. Heat a wok with a generous amount of oil until smoking hot.
2. Add the fresh mushrooms and flash fry until they lose their sizzle and release moisture. Remove and set aside.

Stir fry

1. Return the wok to high heat with a small drizzle of oil. Add ginger, garlic and the larger chunks of spring onion. Stir fry briefly until fragrant.
2. Add broccoli and toss continuously. If needed, add a small splash of water to steam them quickly without lowering the heat too much.
3. Add red pepper and continue tossing on high heat.
4. Return the cooked mushrooms to the wok.
5. Add the dried noodles directly into the wok. Toss and fold so they combine evenly with the vegetables.
6. Drizzle the sauce over the top and continue tossing on high heat until everything is evenly coated. You may not need all the sauce.
7. When the noodles are separate, glossy and just beginning to catch slightly at the base of the wok, switch off the heat.
8. Garnish with finely sliced spring onion and serve immediately.

School of Wok Tips

• Never boil dried egg noodles for stir fry. Always soak.
• Drying noodles before cooking keeps them separate.
• Flash fry mushrooms first to remove excess moisture.
• Keep the heat high and never lose your sizzle.

FAQs

Why dry the noodles before stir frying?
Excess moisture causes clumping and sticking. Dry noodles fry more evenly.

Can I use any vegetables?
Yes. This recipe is designed to use whatever you have left in your fridge.

How do I stop noodles sticking to the wok?
Keep the heat high, toss continuously and ensure the noodles are properly dried before cooking.