Chinese Noodles with Assorted Vegetables

A really nice recipe with an Oriental taste! This is really good.

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.

Enjoy!