Ingredients:
225g (7 1/2oz) dried or fresh egg noodles
1tbsp sesame oil, plus more to serve
1 1/2tbsp groundnut or vegetable oil
2-3 garlic cloves, chopped
50g (2oz) carrots, shredded
50g (2oz) mangetout, trimmed and shredded
3tbsp spring onions, finely chopped on the diagonal
1 red pepper, shredded
pinch sugar
2tsp light soy sauce
2tsp dark soy sauce
1tbsp rice wine or dry sherry
Method:
1. Cook the noodles following the packet instructions. Drain and cool under the cold tap.
2. Transfer to a bowl and toss with the sesame oil. Set aside.
3. Heat the wok over a high heat and add the groundnut oil. When smoking, stir-fry the garlic for 10 seconds, then add the carrots, mangetout, spring onions and red pepper.
4. Cook for 1 minute, then add the noodles, sugar, soy sauces, rice wine, season with white pepper and salt. Drizzle over a little sesame oil and toss to coat. Serve immediately.
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