Ingredients

• ¼ cup vegetable stock
• 3 tsp sesame oil
• 2 tsp vegetable oil
• 2 x 250gm pkts long life dried noodles
• ¼ cup SIMPLY STIRRED CARAMELIZED SOY WITH GINGER
• 2 cloves garlic
• 1 medium brown onion- halved and cut into thin strips.
• 1 medium red capsicum- thinly sliced.
• 1 cup bean sprouts
• 1 ½ cups finely shredded wombok ( chinese cabbage)
• Toasted sesame seeds and slices eschalots ( spring onions) to decorate.

Cooking Directions

1. Combine SIMPLY STIRRED CARAMELIZED SOY W GINGER, sesame oil and stock in a jug.
2. Place noodles in a heatproof bowl and cover with boiling water- Stand for 5-6 minutes or until tender. Drain.
3. Heat wok to high, add vegetable oil.
4. Add garlic and onion and cook for 2 minutes, add capsicum.
5. Cook for another 1-2 minutes, add noodles, beansprouts, cabbage and soy mix.
6. Stir fry for 1-2 minutes, or until heated through and well coated.
7. Top with toasted sesame seeds and serve.