This is a great main course as well as a snack. If you have left over vegetables, meat, you can throw it all in and it still tastes like a gourmet meal.
1 small packet of chinese egg-noodles (about 200 gm)
Half cup each of finely chopped up beans and carrots
1/2 Teaspoon white pepper
1 Teaspoon chinese rice wine vinegar
2 Teaspoon light soya sauce
1/2 cup finely chopped shallots or green onions
2 Cloves finely minced ginger and garlic
Salt to taste
3 Tablespoons vegetable oil
Bring half a large pot of water about 1 and half liters to the boil. Add some salt and drop in the noodles. Boil till they are 90% cooked. Drain, run under cold water to prevent them from cooking further and add a drizzle of oil to avoid them getting stuck.
In a heavy bottom pan, heat oil to smoking, reduce heat and add the aromatics first, i.e. Onion, ginger and garlic. Keep stirring to prevent burning. Next add the beans and carrots. Cook till half done, add pepper, soya sauce, vinegar and salt. Stir fry for a couple of minutes. Lastly add the noodles. Cook for 5 mins and serve hot with chilli sauce.
You could add left over roast chicken or turkey, ham or bacon or bean sprouts, broccoli to make it more wholesome.