Crisp Veggie Noddles

Ingredients:

Veggies

100 grams Champignon
1 Bok Choy Chopped
1 Small Brown Onion Chopped
I Celery Stick Chopped
I Small Carrot Chopped
1 Tablespoon Vegetable Oil

Heat oil in work and stir fry all veggies till they become just soft. Them put them to the side.

Sauce

2 Cloves of Garlic Chopped
1/2 CM Cub Ginger Chopped
1 Pinch Hoyt's Hot Dried Chilles Crushed.
1 Teaspoon Ayam Malaysian Nyonya Curry Paste
1 Teaspoon Ayam Oster Sauce

Mix all content together as a paste and put to the side.

Other ingredients

1 Liter of Water
1 Teaspoon Turmeric

Putting it all together

1 Now in a clean wok at 1 Liter of water and bring it to boil.
2 Drop a teaspoon of Hoyts Gourment Spice Turmeric in the water.
3 Add 200 grams  Chang's Authentic Asian Cooking Egg Noodles. Cook for 4 minutes or until tender.
4 Strain part of the water leaving about 3 cm still in the wok.
5 Add the sauce and stir it through  cook for a further 2 minutes.
6 Add the veggies and stir them through. Cover and simmer for a further 5 minutes then serve.

Serves 2 main meals or 4 entrees

Reference: Roses original recipes