Because of the noodles, this dish is not gluten free. Cut various vegetables cut into strips. In this case I used carrots, green beans, courgette and mushrooms. Stir-fried along with some crushed garlic, diced root ginger, and decapitated green chillies. At the same time the egg noodles were soaking in a pan of boiled water (ten minutes until soft). Shortly before the stir-fry was ready, the noodles were drained and added to the wok, and quickly stirred into the mix. A spiral of dark soy sauce was added to the plate before serving, along with a sprinkling of black pepper.
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| Vegetable and Noodle Stir-Fry |
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