I decided to cook this as its a quick dish to make after a busy day at work. I used pre packed stir fry vegetables as I like to keep this to hand for those days that I don't want to be chopping and slicing vegetables myself.
Few key points to remember when making any stir fry dish is to have all your ingredients prepared and ready as you will be cooking on a high heat and you would need to work fast. I would also highly recommend tasting as you go along as I always feel I need to add an extra squeeze of lemon or a pinch of chilli flakes etc.You can also easily add some chicken or prawns to the dish before adding your vegetables.
Serves 3-4
Ingredients
325g flat rice noodles (quick cook)
325g bag of stir fry veg
1/2 tin of sliced bamboo shoots
2 spring onions (chopped)
3 cloves of garlic (chopped)
1 tbs chopped corriander
2 tbs oyster sauce
4 tbs dark soy sauce
2 tbs teriyaki sauce
1 tbs tamarind sauce
2 tbs boiling water
2 tsp brown sugar
1 tsp Chilli flakes
1/4 tsp toasted sesame oil
juice of 1 lemon
1 egg (beaten)
2 tbs sunflower oil
Method
In a bowl mix together the oyster sauce, soy sauce, teriyaki sauce, tamarind sauce, chilli flakes, sesame oil, sugar, lemon juice and water. Keep this aside for later, in the meantime heat up the sunflower in oil in a large wok and add the garlic. Soon as you can smell the garlic aroma, add the stir fry vegetables and keep mixing on high heat for a few minutes or until the veg is part cooked. Now add the beaten egg and stir until the egg is cooked. At this point stir in the bamboo shoots then set aside.
Follow the instructions on the noodles packet and be sure not to over cook. My noodles took approx 4 minutes and only required soaking in boiling water. Once you have the noodles ready add this to the veg mixture and place the wok back on a high heat and stir in the sauce mixture from earlier. Finally, add the coriander and spring onions.
