227 g egg noodles 8 oz
30 ml vegetable oil 2 tbsp
300 ml mushrooms, sliced 1 1/4 cup
250 ml carrots, cut into julienne strips 1 cup
1 red pepper, cut into strips
125 g snow peas, trimmed 1/4 lb
6 green onions, chopped
15 ml curry powder 1 tbsp
5 ml oriental chili sauce 1 tsp
40 ml soy sauce 3 tbsp
Cook noodles according to package directions. In a wok or large skillet; heat oil over high heat. Add mushrooms and stir fry 1 minute. Add carrots and pepper; stir fry for 3 minutes. Add snow peas and green onions; stir fry for 1 minute. Season vegetables with chili sauce and soy sauce. Stir fry an additional minute. Add noodles to pan and stir until heated through.
Serves 4