Vegetable Noodle Stir Fry

Key Ingredients: 

1 pack/container of cooked Egg Noodles (300g approx)

2 tablespoons of sunflower or vegetable oil

1 Onion

5-6 closed cup mushrooms

1 packet of beansprouts (approx 310g-340g)

2 Maggi Cubes

1 teaspoon of Thyme or Mixed Herbs

1 teaspoon of Curry Powder

1/2 teaspoon of Chilli powder (optional)

1 sachet of Blue Dragon Oyster & Spring Onion sauce

Other ingredient ideas/substitutes: boiled broccoli, courgettes, red onions. 

Preparation: 10 minutes (to chop ingredients)

Cooking Time: 20 minutes (approx)

Serves: 2-4

1. Slice the onions and mushrooms and wash the beansprouts.

2. Add the oil to a Wok or saucepan, heat for 2 minutes then add the onions and mushrooms and thyme to the pot. Stir and fry for 4-6 minutes. 

3. Later add the beansprouts and 1 Maggi cube and allow the blend of vegetables to fry for 5 minutes until almost see-through. 

4. Add half of the blue dragon sauce and the curry powder and allow to cook for about 3 minutes. 

5. Add the egg noodles, chilli powder and the remaining Maggi cube and blue dragon sauce.

6. Mix all ingredients together for 5-7 minutes. Turn off when the ingredients have been evenly distributed - ensure the noodles aren't too soft.

7. You're all done - serve a portion on a plate and enjoy! Bon Appetite 
   

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