So Veg

Ingredients for Sauce

• 1 tsp. corn flour
• 1 cup vegetable stock
• 2 tbsp. Soy sauce
• 2 tbsp. Rice wine
• 1 tsp. salt
• 1 tsp. sugar

Noodles

• 12 oz. egg noodles

Vegetable Stir-Fry

• 3 tbsp. Sunflower oil
• 1 clove garlic, finely chopped
• 1 inch piece fresh ginger root, grated
• 2 shallots, finely chopped
• ¼ cup button mushrooms, thinly sliced
• 250 g package Pak Choi, sliced
• ½ cup bean sprouts
• 2 carrots, cut into match sticks

In a medium sized mixing bowl, dissolve corn flour with a small amount of vegetable stock in hot water. Once dissolved, pour in soy sauce, rice wine, salt and sugar. Whisk together until well combined or until sugar dissolves.

Bring a large pot of water to a boil and add noodles. Cook until tender. Transfer to colander, drain properly and place in pot. Set aside and keep warm until ready to serve.

Place a large wok or skillet over medium-high heat and add sunflower oil. Once oil is heated add in chopped garlic, ginger root and shallots. Allow to sauté for a few seconds. Add in mushrooms, pak choi, bean sprouts and carrots and stir-fry for 1 to 2 minutes. Drizzle in sauce and continue to stir-fry until sauce thickens. Divide noodles onto separate serving plates and top with vegetable mixture

Mr. SoVeg

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