Egg Noodles with Vegetables and Chilli

Egg noodles from the Co-op, used as the basis of a vegetarian meal. The other ingredients were chestnut mushrooms (quartered), diced red onion (two small ones), strips of green and yellow pepper, and red and green chopped chillies (deseeded).

The vegetables were stirfried in some sunflower oil first (groundnut oil will do just as well) for five to seven minutes, depending on the heat used. After that the noodles were added to the pan, and spread across the pan base (you can blanch them in boiling water first, but I wanted some of the noodles to be a little crispy).

The noodles and the vegetables were stirred together, and moved around the pan every thirty seconds or so.

I added a small amount of sesame oil for flavour, and cooked the dish for another five to seven minutes at a medium heat.

 I added  a spiral of dark soy sauce to the serving plate, and decanted the contents of the pan. Another small drizzle of soy sauce was added, and the dish was ready to eat!