Vegetables in Hoisin & Garlic Sauce, with Crispy Noodles

Brocolli spears, chopped mushroom, red onion, red chilli, and bamboo shoots, in a hoisin and garlic sauce, served on a bed of crispy noodles. 

The vegetables were stir-fried in a little sunflower oil at a medium heat for about 15 minutes, until tender. Alternatively, the vegetables can be parboiled first, and the stir-fry time reduced. Then the sauce was added to the wok, and stirred in thoroughly to the vegetables. Allow to cook under glass for another four to five minutes. 

The crispy noodles were prepared first, by soaking in boiled water for five minutes. Drained, and allowed to dry a little. Then they were decanted into a wok brushed with sunflower oil at high heat until the underside of the noodles becomes crispy (check by turning at the edges). Turn the noodles over several times over the next two minutes, then decant to the serving plate, and add the vegetables in the hoisin and garlic sauce. 

Vegetables in Hoisin & Garlic Sauce, with Crispy Noodles