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Honey-Soy Fried Noodles
Asian Egg Noodles (either fresh or dried – or any low-carb noodles if you can get them)
Honey
Soy Sauce
Frying Oil (eg, Pure Olive, Canola, Peanut)
Sesame Oil
Lemon Juice
Garlic
Vegetables of your choice, eg:
Zucchini, Carrots, Onions, Capsicum, Mushrooms, Bean Sprouts, Cabbage, Asian Greens, Spinach, Broccoli
Asian Tinned Vegetables if available, eg:
Bamboo Shoots, Baby Corn, Water Chestnuts, Straw Mushrooms, Poku Mushrooms
If using dried noodles, soak in boiling water while you prepare the vegetables. If using fresh noodles, you’ll just need to pour boiling water through them to separate them.
Julienne or finely slice the vegetables.
Heat a wok or large frypan with a few tablespoon of oil. Stir-fry the vegetables over a high heat, stirring constantly – start with onions, garlic and carrots, adding other vegetables in order of cooking time required. Don’t overcook, the vegetables should still be firm.
Add soy sauce, honey, sesame oil and lemon juice to taste, then stir in the drained noodles. Stir all together and serve immediately.
Note: You can substitute Vegetarian Oyster Sauce, Sweet Chilli Sauce, Ginger-Soy or Teriyaki Sauce for Honey-Soy.
