Asian Vegetables & Noodles

• 4 c cooked egg noodles
• 1 Tblsp sesame oil
• 3 Tblsp peanut oil
• 3 garlic cloves, thinly sliced
• 1 1-inch piece of ginger root minced
• 2 fresh red chilis, seeded and chopped
• 1 c broccoli florets
• 4 oz baby corn
• 6 oz sliced mushrooms
• 1 bunch scallions, sliced
• 4 oz pak choi
• 1 c bean sprouts
• 2-3 Tblsp soy sauce
• salt and pepper to taste

Directions

Drain the egg noodles and place in a bowl. Toss with the sesame oil. Heat the peanut oil in a wok until hot, then stir-fry the garlic and ginger for about a minute. Add the chiles, broccoli, baby corn and mushrooms and stir fry another 2 minutes.

Add the scallions, pak choi and bean sprouts and stir fry another 2 minutes. Toss in the noodles, the soy sauce and the salt and pepper. Continue to cook until the ingredients are well-mixed and warmed through.

4 servings