STIR-FRIED VEGGIE NOODLES

400g dried egg noodles

1 small sweetheart or green cabbage, about 350g

300g pak choi

3 tbsp cooking oil

2-3 large, fresh green chillies, thinly sliced, including seeds

3 large garlic cloves, thinly sliced

1 red onion, thinly sliced

2 tsp salt

½ tsp chilli powder, or to taste (optional)

4 tsp dark soy sauce

1 tbsp light soy sauce

1 tbsp sesame oil

2 tsp white vinegar

Chopped spring onions, to garnish

● Place a large saucepan of boiling water over a high heat. When the water is bubbling, add the noodles and, using chopsticks, gently move them around in the water.

● Cook them for 6-7 minutes or according to the instructions on the packet.

● Drain the noodles in a colander. Place the colander inside a bowl and run cold water through the noodles.The water will fill the bowl and cool the noodles. Once they are completely cold, remove the colander from the bowl and leave the noodles to drain while you prepare the vegetables.

● Wash the cabbage and remove its hard core, then cut in half and shred very finely. Cut each head of pak choi in half lengthways, then cut in half crossways on the diagonal. Rinse thoroughly and set aside in a bowl of cold water.

● Put the oil in a wok over a high heat. When it’s hot, add the chillies and garlic and stir-fry until browned, then add the onion and salt.

● Keep cooking and stirring until the onion has browned, then add the cabbage and cook for 2-3 minutes.

● Lift the pak choi from the water and into the wok. Cook for 3-4 minutes, stirring frequently. If you like your noodles spicy, you can add some chilli powder at this point, too.

● Now add the noodles to the wok, along with both soy sauces, the sesame oil and the vinegar. Using tongs or chopsticks, toss together well for 3-4 minutes, then garnish with spring onions before serving.