Stewed Noodles

Ingredients 

• 2 1/2 cups boiled noodles 
• 2 tablespoons oil
• 2 teaspoons finely chopped garlic 
• 1 1/2 teaspoons finely chopped ginger 
• 2-3 green chillies, diagonally sliced
• 2-3 spring onions, thickly sliced
• 1 medium carrot, peeled and cut into diamonds
• 8-10 broccoli florets, blanched
• 3-4 button mushrooms, quartered
• 3-4 babycorn, cut into diamonds
• Salt to taste
• Crushed black peppercorns to taste
• 1/8 teaspoon soy sauce
• 2 cups vegetable stock
• 4 tablespoons cornflour slurry
• 8-10 pak choy leaves
• 1-2 spring onion greens, sliced
• Spring onion green curls for garnish
• 1-2  slit fresh red chilliesfor garnish  

Method

1. Heat oil in a non-stick wok, add garlic, ginger, celery and green chillies, toss and sauté high heat for 1-2 minutes.
2. Add spring onions, mix and sauté for 1 minute. Add carrot and broccoli and toss well.
3. Add button mushrooms and babycorns and toss.
4. Add salt and crushed black peppercorns and toss well. Add a dash of soy sauce, and mix well.
5. Add vegetable stock, mix well and let the mixture come to a boil. Cover and cook for 2-3 minutes.
6. Add cornflour slurry and mix well and let the mixture come to a boil.
7. Add noodles and mix well. Add bok choi leaves and mix, cook for 1-2 minutes. Add sliced spring onion greens and mix well. Take the pan off the heat.
8. Transfer into a serving bowl, garnish with spring onion greens curls and slit fresh red chillies and serve hot.