Egg noodles with spring vegetables

Method

Julienne is a term to denote vegetables like carrots that are cut into thin sticks. Vegetables cut into juliennes are also called matchsticks. Food is cut with a knife or mandoline into even slices, then into strips. It is commonly used in Asian cooking

1. Use a mandoline slicer to cut very thin slices of carrots and ginger. Cut snowpeas into similar juliennes.

2. Quickly stir fry all the vegetables and noodles in the wok using sesame oil and add oyster sauce for seasoning.

3. Garnish with red chilli.

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