Veggie Noodles

• 1 packet prepared egg or rice noodles
• 3–4 cups mixed vegetables (e.g. broccoli, capsicum, snow peas, beans, mushrooms. carrot, celery) ~ can be frozen mixed veggies
• 1 onion, sliced
• 1 clove garlic, grated
• 2 cm piece fresh ginger
• 1 chilli, minced, or 1 tablespoon of tabasco to taste (optional)
• 2 teaspoons kecap manis (sweet soy sauce) ~ or 1 1/2 teaspoons ordinary soy and
• 1/2 teaspoon sugar
• 2 teaspoons olive oil

Heat the oil in a wok. Add the garlic, onion and ginger and cook for 1–2 minutes.
Cut the vegetables into bite-sized pieces (not necessary of using frozen vegetables).
Add the chilli and vegetables to the wok and stir-fry for a few minutes.
Loosen the noodles and add to the wok. Stir and cook until the vegetables are tender, adding the kecap manis a little at a time.

Serves 3–4

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