When it is noodles day at home, my husband takes over the kitchen, he is the master of it! Here is how he makes it.

1 medium onion, chopped
1 medium carrot, cut into thin strips
1 tablespoon fresh ginger, finely chopped
2 garlic cloves, finely chopped
3-4 mushrooms, sliced
A bunch of fresh soy beans
1 green onion, cut
400 gr fresh egg noodles
1 tablespoon vegatable oil

For the sauce:
2 tablespoon sesame oil
2 tablespoon mustard oil
3 tablespoon light soy sauce
2 tablespoon stir fry sauce
1 tablespoon hot sauce
1 teaspoon minced chili

  • Wash and completely dry all vegetables. When dried, cut them all as explained above.
  • Mix all sauces in a small bowl.
  • Cook noodles in boiling salted water according to packet instructions. Drain and rinse under cold water.
  • Heat oil in a large wok over medium high heat. Add onion, cook for 1 minute. Add carrots, cook about 2 minutes.
  • Add garlic and ginger and fry for 30 seconds, stirring continuously.
  • Add mushrooms and soy beans, cook another 2 minutes.
  • When all vegatebles are cooked, move them to a bowl.
  • Add a drop of vegetable oil and toss in noodles.
  • Add the sauce mixture and mix well.
  • Add vegetables and stir to combine.
  • Add green onion and additional soybean for freshness.
  • Serve immediately.

Source: Remzi Gokdag

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