Anyhow, you will need the following ingredients for this recipe:
-1 Tbsp oil
-¼ tsp sesame oil
-1.5 oz beansprouts
-1 small red pepper, thinly sliced
-1 small yellow pepper, thinly sliced
-2.5 oz (about 7) white and/or brown mushrooms, thinly sliced
-5 oz Shanghai noodles
-¼ cup sweet chili sauce
-1 Tbsp soy sauce
Now, usually I would not recommend using olive oil for the 1 Tablespoon oil because olive oil has a really distinctive flavour and it doesn't really go well with this type of cooking. However, if you're short oil (as I was when I was making this), it turns out that olive oil works just fine because the other flavours are so bold, you don't notice the olive-ness.
So, you'll be starting out with your 1 Tbsp oil and your sesame oil in a wok. Heat it up. Always make sure to heat up your oil before you cook with it.
To be honest, I did not measure out 1.5 oz beansprouts. I just took a small handful. This is not a
recipe of precision. The proportions of the peppers, mushrooms and beansprouts look like the picture on the right, here. Feel free to use that for reference, or not.
Once your oil is nice and hot, add in the peppers, mushrooms and beansprouts and stir-fry until the peppers are soft.
At our grocery store, when you buy Shanghai noodles, they come in this tiny package all squished together and it just kind of looks like one mass of noodle. If that's how it looks for you, do not fret. They do come apart. It's a bit of a pain to do and you'll want to do it before you add them to the wok. Anyhow, 5 oz is approximately ⅓ of that noodle mass in the picture.
Add the noodles to the wok, as well as the sauces. Stir well and keep stir-frying until the noodles are nice and hot.
This is how your plate will look like when you're finished. This stir-fry does not mess around when it comes to yumminess.
But in the mean time...
Enjoy!
THIS RECIPE IS:
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