Vegetable stir fried noodles

You’ll need:

• 300 g spaghetti, you can use different type of noodles
• 160 g bok choy, cut into 2-inch long smaller pieces
• 200g bean sprouts
• 2 small carrots (~200g)
• ½ bell pepper

Sauce:

• 1 tbsp premium soy sauce
• 1 tbsp light soy sauce
• 1 tbsp dark soy sauce
• 1 tbsp olive oil
• 7-8 dried Chinese mushrooms,
• 1.5 tbsp cooking oil or olive oil,
• 1 tbsp finely chopped green onion
• 1 tbsp freshly minced garlic
• 1 tsp chopped ginger,
• 1/4 tsp chicken broth mix
• 1/4 tsp white pepper powder
• 1 tbsp sesame oil
• 2 eggs

Preparation:

• Peel off the skin of carrots, rinse under the water and cut into shreds
• Soak mushrooms in warm water for 2 hours and rinsed, cut into thin slices
• Break bok choy into individual leafs, wash and drain. Cut bok choy into 2-inch long smaller pieces.
• Cut bell pepper into shreds
• Rinse bean sprouts and drain
• Whisk eggs

   

Instructions:

Cook eggs and set aside.

Bring a pot of water to a boil, cook spaghetti al dente, drain well.

Combine all ingredients of sauce and mix well with noodles.

   

Heat up 1.5 tbsp cooking oil in a wok or a saute pan over medium-high heat. Sauté chopped green onion, minced ginger and garlic for 30 seconds till aroma.

Add carrots, bell pepper and mushrooms shreds, stir fry till soft.

 

Add 1/4 tsp chicken broth mix and 1/4 tsp white pepper powder and continue to cook for 1-2 minutes.

Add bok choy and stir fry for a couple of minutes till soft.

Add bean sprouts, stir and cook for a minute.

   

Turn off heat, add noodles and 1 tbsp sesame oil and toss until well combined.

     

Transfer to serving plates and serve immediately.