serves 4

Ingredients 14

Difficulty Easy

Stir-fried spicy noodles

These authentic noodles are best enjoyed with chopsticks in hand.

Ingredients

• 1/4 cup (60ml) sunflower oil
• 1/2 bunch asparagus, trimmed, halved
• 40g sugar snap peas
• 1/4 large-leaf Chinese cabbage (wombok), shredded
• 1 small carrot, thinly sliced
• 6 garlic cloves, finely chopped
• 2 long red chillies, thinly sliced
• 50g Sichuan preserved vegetables (from Asian food shops), chopped
• 350g fresh egg noodles, blanched, refreshed in iced water

Spicy sauce

• 2 tbs oyster sauce
• 1 tbs kecap manis (Indonesian sweet soy sauce – from Asian food shops)
• 1 tbs light soy sauce
• 2 tbs caster sugar
• 2 tbs chilli oil

Method

1. For the spicy sauce, combine all ingredients in a small bowl.

2. Heat a wok or large frypan over high heat until just smoking. Add 2 tbs sunflower oil, then, when hot, add the asparagus, sugar snaps wombok and carrot, and cook, stirring occasionally, for 1 minute to heat through. Transfer to a heatproof bowl. Add remaining 1 tbs oil to wok, then add garlic, chilli and Sichuan preserved vegetable, and cook, stirring regularly, for 1 minute or until fragrant.

3. Return carrot mixture to wok with noodles and spicy sauce, and cook, stirring constantly, for 1 minute or until hot. Serve immediately.