-
1
Boil noodles in lightly-salted water until 'al dente', veering on the side of undercooked (you will be stir-frying them later so avoid overcooking them now). Drain and rinse with cold water to prevent sticking. Set aside.
-
2
Place all 'Stir-Fry Sauce' ingredients together in a cup, stirring well to dissolve the sugar. Set aside.
-
3
Heat a wok or large frying pan over medium-high heat. Add oil and swirl around, then stir-fry the garlic, ginger, and shallot/onion 1 minute.
-
4
Add the carrots plus 1-2 tablespoons of the stir-fry sauce you made earlier - enough to keep ingredients frying nicely. Stir-fry 2 minutes, until carrots soften slightly.
-
5
Add the mushrooms, broccoli and red pepper, plus 3-4 more tablespoons of the stir-fry sauce. Continue stir-frying until mushrooms and red pepper soften and broccoli turns bright green but is still crisp (3-4 minutes).
-
6
Now add the noodles plus remaining stir-fry sauce. Using 2 utensils, lift and turn the noodles in the pan to combine with the vegetables. Stir-fry in this way 3-5 more minutes, or until you are happy with the softness/texture of the noodles. During the last 1 minute of cooking time, fold in the bean sprouts.
-
7
Taste-test the noodles, adding up to 1 more tablespoons fish sauce or soy sauce if not salty or flavorful enough. If too salty for your taste OR too sweet, add 1/ to 1 tablespoons more lime juice. If too sour, sprinkle over a little more sugar. More chili can be added if you prefer it spicier.
-
8
Serve immediately in bowls or plates, topping with a sprinkling of fresh coriander or basil. More fresh bean sprouts can also be added as a topping. ENJOY!
