Vegie Sweet
and
Sour Noodles

(with Brahim’s Thai Sweet and Sour Sauce)

Vegie Sweet and Sour Noodles 

(with Brahim’s Thai Sweet and Sour Sauce)
Serves 4

500 gms egg noodles – dried or fresh
1 packet Brahim’s Thai Sweet and Sour Sauce
2 tbsp sesame oil
4 shitale mushrooms
4 baby sweetcorns
1/2 red capsicum
1/2 yellow capsicum
1 garlic clove
1 small piece of fresh ginger
2 spring onions
1 carrot
1 tsp Thai fish sauce
1 tsp soy sauce
Fresh coriander
1 tsp sesame seeds

Cook noodles as per packet instructions drain and rinse under cold running water.
Slice mushrooms, cut spring onions into 3 cm pieces, quarter sweetcorns lengthways, julienne peppers and carrots and finely chop garlic and ginger.

Heat 1 tablespoon of oil in a large wok or frypan; add cold noodles and stir-fry for 1-2 minutes.  Transfer to a plate and keep warm.
Add remaining oil and stir fry all vegetables for 2 minutes.  Add Brahim’s Thai Sweet and Sour Sauce and heat for a further 5 minutes.  Add noodles, fish sauce, soy sauce and coriander.  Mix well.

To serve:  Sprinkle each serve with a small amount of sesame seeds.  Delicious on its own or with a piece of pan fried fish.

Brahim’s Recipe: #19 Vegie Sweet and Sour Noodles
Brahim’s Recipe: #19 Vegie Sweet and Sour Noodles