Vibrant and full of flavour… these quick and easy veggie noodles made a perfect weeknight dinner last week. I love using Korean glass noodles (Japchae noodles from Amazon – see stories for pic) here but any noodles would work for this recipe. Feel free to change up the recipe and add different veggies, even some protein like chicken, beef or tofu.
1. Cook the noodles according to packet instructions, drain and set aside
Ingredients
Instructions
2. In a bowl mix together the sauce ingredients, water, oyster sauce, soya sauce, sugar, fish sauce, pepper and salt, set aside
3. In a wok on medium high heat add a little oil and cook the beaten eggs to a scramble, remove and set aside
4. In the same wok, add more oil and stir fry the onion for a minute, add the garlic and sauté until the onions are translucent
5. Add the carrots and cabbage and stir fry for another minute before adding the cooked noodles
6. Pour over the sauce and mix until everything is combined
7. Return the eggs to the wok, then add the beansprouts and spring onions and stir to combine everything well
8. Serve hot with chilli sauce and enjoy!