This is a great dish as a snack, lunch or supper. It will suit vegetarians and vegans with some modification.
6 large mushrooms chopped in two or four.
1/2 sweet red pepper chopped.
1 whole medium or large white onion chopped.
Sesame seed oil.
Light soy sauce.
Dry egg noodles 200-300 g.
Bring a saucepan with lid up to the boil with some water and a pinch of sea salt. This is for the noodles.
Have a wok on the hob and bring to a high temperature.
Place the dry noodles in the saucepan and turn down the heat and allow them to soften, check them after a few minutes. When soft turn off the heat and strain. Add a few splashes of sesame seed oil to prevent them sticking.
Place about a tablespoon of groundnut oil in the wok, it should be smoking hot, (watch your smoke alarm). Then add a generous handful of ground ginger or about 2 inches of ground root ginger. Stir in for a minute or two.
Add the chopped mushrooms and some water just to make it steam, put the lid on and allow to soften for a few minutes. The wok should still be on high temperature. Remove the lid and add the chopped onions and sweet red pepper, replace the lid and allow to soften for a few minutes.
Now remove the lid and add spashes of sesame seed oil, light soy and oyster sauce. Stir in and replace the lid. Again, timing from experiment and personal choice, remove the lid and add the noodles , close and allow to cook for a further minute or two but turn the heat off.
Serve on a dinner plate or past bowel.
If you are a vegan, then just replace the egg noodles with spagetti and do not use the oyster sauce.
Our video on this preparation can be seen on this link.