- 4 tbsp light soy sauce
- 4 tbsp dark soy sauce
- 1 1/2 tsp of soft brown sugar
- A dash of hot water
- 500 g of dried egg noodles
- 4 tsp sesame oil
- 2 tbsp of neutral oil or wok oil
- Small piece of ginger, peeled and grated (optional)
- 4 Spring onions, 2 julienned and 2 sliced
- 3 garlic cloves, minced
- 200 g of mushrooms, oyster mushrooms, sliced (or any kind)
- 200 g of pak choi
- 3 mini corns
- 1 sliced carrot
- Half of 1 red (bell) pepper, julienned
- Half of 1 orange (bell) pepper, julienned
- 1 1/2 tbsp of rice wine vinegar
- Sesame seeds, to garnish
Mix the light and dark soy sauces and sugar together in a small bowl with a dash of hot water to dissolve the sugar.
Cook your noodles al dente as the instructions given on the packet. Drain and rinse with cold water, then add the sesame oil and toss to coat. This will avoid the noodles to stick.
Place your wok on the stove. Heat the neutral oil over high heat. Add the ginger (optional), julienned spring onions, and minced garlic, carrots, sliced mushrooms, mini corns, and pak choi. Stir-fry for about 5 minutes until the mushrooms lose the water and become darker and the pak choi leaves start to wilt. Add the red and orange bell peppers and continue to stir. Add the rice wine and let it evaporate.
After 1 minute, add in the drained noodles and then, the soy sauce mixture and toss everything together. Stir-fry for 1 minute. Be careful not to let the noodles dry.
Serve on the moment as they are finished.
Garnish with some sliced spring onions and sesame seeds.