Vegetable egg noodles
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | Rounds dry egg noodles | |
| 2 | Florets cauliflower | |
| ½ | Carrot | |
| ½ | Courgette | |
| 2 | Florets broccoli | |
| 4 | French Beans | |
| 1 | tablespoon | Oil |
| 1 | tablespoon | Oyster sauce |
| 2 | tablespoons | Fish sauce |
| 8 | Floz stock | |
Directions
Slice the carrots into button shapes. Slice and halve the courgette. Chop the French beans. Soak the noodles in boiling water for a minute. Drain in a colander and rinse well with cold water. Squeeze off excess water.
Heat the oil and fry the noodles. Add all the vegetables and stir for two minutes. Add the fish and oyster sauce. Finally add in the stock. Serve hot.
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