| Serves: 4
Cooking time (approx.): minutes
4 cup(s) boiled and cooled Thai egg noodles (ba mee) or vegetarian noodles (guay thiew)
2 cup(s) sliced and blanched mixed vegetables (carrots, beans, cauliflower, baby corn)
1 tablespoon(s) bamboo shoots sliced and blanched
2 tablespoon(s) mushrooms (hed) sliced
2 teaspoon(s) chopped garlic (kratiem)
2 teaspoon(s) chopped ginger (khing)
2 teaspoon(s) soy sauce
2 teaspoon(s) oyster sauce (optional)
4 tablespoon(s) oil
2 spring onions chopped
salt and pepper to taste
- Toss the boiled noodles with some oil so that they do not become sticky.
- Heat the oil in a wok and briefly saute the chopped ginger and garlic. Mix in the noodles, all the vegetables and toss them well. Mix in the sauces, salt and pepper. Toss the noodles on high heat for about 3 minutes ensuring the vegetables are crunchy.
Serve hot garnished with chopped spring onions. |
