Stir Fry Noodles in Chinese All-purpose stir fry sauce

Its a dark morning today, mostly likely to rain any moment. I am staring out of the window while writing this post with my hot cup of tea. I wish to stay longer in bed, read a book with a cup of tea. Very rarely it rains in Dubai, and today seems like one of those rare occasions.

I woke up early as usual and did not want to cook an elaborate meal. I prepared this sauce a few days back and its magical. Its stays fresh for a week or two, so you make this ahead of time and store it in a glass bottle to use later. This sauce doesn’t require any sort of cooking.

Ingredients

400gms fresh egg noodles

78gms shredded cabbage

28gm or 1/2 a medium carrot- julienne

60gms or 1/2 a large green pepper, sliced

4gms ginger, finely minced

27gms or 1/2 a medium onion, sliced

3 no.s thai red chilli, chopped

2 nos eggs, beaten

5 tbsp Chinese All- purpose stir fry sauce

2 tbsp vegetable oil

Chinese All- purpose stir fry sauce

• ¼ cup light soy sauce (65 ml)
• ¼ cup all purpose soy sauce (65 ml)
• ½ cup oyster sauce (125 ml)
• ¼ cup apple juice (65 ml)
• ¼ cup cornstarch / cornflour (40g)
• 1 tbsp sugar
• 2 tbsp sesame oil
• 1 – 2 tsp ground white pepper

1. Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.

Method

1. Heat oil in a heavy bottom pan. Add coconut oil, to this add freshly ginger and red chilies. Saute for less than a minute, and then add the onions. Sweat the onions, carrot, and green pepper in high heat.

2. Add cabbage and continue to stir fry. Add the beaten eggs and scramble it. Cook until the eggs are done. Now add the noodles, the stir fry sauce and 2 tbsp of water and continue to cook in high heat for a few minutes.

3. Check seasoning and remove from heat. Serve hot.