Vegetarian Noodles

I found there was a lot to do with this recipe, but in the end it's worth it.

- 15g mushrooms

- 400g flat egg noodles                        
- 3 tablespoons peanut oil
- 1 carrot, sliced
- 150g baby corn, cut in chunks
- 150g green beans, sliced
- 1/2 small red capsicum, diced
- 90g bean sprouts
- 40g chinese cabbage shredded
- 2cm piece ginger, grated
- 2 tablespoons soy sauce
- 1 tablespoon rice wine vinegar
- 2 tablespoons oyster sauce
- 1 teaspoon sesame oil


1. Prepare the noodles according to the packet directions.

2. Heat the oil in a frypan over high heat. Stir fry carrot and corn, then add the beans and capsicum.

3. Add bean sprouts, cabbage, and mushrooms and stir fry until wilted. Add the ginger and the remaining vegetables. Add the drained noodles.

4. Stir in the soy sauce, vinegar, and oyster sauce. Stir for 1 minute. Upon serving, drizzle with sesame oil.