The vegetables were marinaded in the sauce (described in a moment). The vegetables were: chopped fine beans, red pepper, onion and bamboo shoots. Plus a clove of garlic, and a couple of topped finger chillies for heat.
The sauce I used was bought from Aldi, and is made from ginger, oyster sauce, fish sauce, extract from anchovies and soya, malt and barley extract, and a little wheat to act as a thickener. You could make something like this for yourself, with the first three ingredients, some soy sauce, and some cornflour as the thickening agent.
The vegetables were cooked for ten minutes in the chow mein sauce under glass. The rice noodles were fresh, and were stir-fried in a little sunflower oil until slightly crispy (about three and a half minutes at a high heat). The noodles were decanted onto a plate covered with a spiral of soy sauce, and the vegetables were spooned on top. Delicious and quick to make!
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