Vegetable Oil (2 Tbsp)
in a large non-stick pan or wok and place it over medium-high heat. Then add the
Brussels Sprouts (6)
together with the
Garlic (1 clove)
. Gently fry the vegetables for 4 minutes.
Green Beans (1/2 cup)
Carrots (1/3 cup)
to the pan. Stir well. Let the vegetables fry for 3 more minutes. Don’t burn them.
Then sprinkle the vegetables with the
Oyster Sauce (2 Tbsp)
Soy Sauce (1 Tbsp)
Sesame Oil (1 tsp)
Fish Sauce (1 tsp)
. Add 3 tablespoons of water as well. Season with a pinch of
Ground Black Pepper (to taste)
Stir the vegetables well again and cook them for another minute. Add the
Egg Noodles (1 pckg)
Stir fry the vegetables and noodles for 3 minutes. Then check the seasoning and add extra pepper, oyster sauce, fish sauce, soy sauce or sesame oil to taste if necessary.
Take the wok off the heat and scoop the stir fried Chinese egg noodles and vegetables into large bowls. Drizzle with the remaining oyster sauce marinade if there’s any left in the wok. Sprinkle the noodles with
Sesame Seeds (1 tsp)
and serve immediately.