Summary

Ingredients

• 250 g Chinese e noodles
• 4 tablespoon oil (peanut oil)
• 1 bunch spring onion (s) cut into rings
• 2 carrots, thinly sliced
• 2 cloves garlic, crushed
• 0.25 teaspoon ¼ chilli, dried
• 125 g suar snap peas
• 125 g mushrooms (shiitake mushrooms), halved
• 3 heads Chinese cabbage, chopped
• 2 tablespoon soy sauce
• 3 teaspoon sauce (hoisin sauce)

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Instructions

1. Put the pasta in boiling, lightly salted water and cook for four minutes until al dente. Then pour off the water. Heat the oil in a large frying pan, add the spring onions and carrots to the oil and cook for 3 minutes. Then add the garlic, chilli, sugar peas and mushrooms. After everything has fried for 2 minutes, add the Chinese cabbage to the pan and cook for a minute. Mix the drained noodles, soy sauce and hoisin sauce with the vegetables in the pan. Fry the dish on a low heat for two minutes until it is pulled through and serve immediately.