Serves 4



400 g packet fresh thin egg noodles

Olive oil

1 shallot, finely sliced

2 large garlic cloves, finely chopped

1 tablespoon dark soy sauce

2 tablespoons ABC sauce

2 tablespoons sweet chilli sauce

1 tablespoon water

¼ teaspoon sesame oil

1 large carrot, peeled and shredded

1 zucchini, washed and shredded

10 snow peas, finely sliced


1 teaspoon sesame seeds

4 snow peas, finely sliced



Prepare fresh egg noodles as per packet instructions. In a small bowl add the dark soy sauce, ABC sauce, sweet chilli and water, give it a good mix until well combined and set it aside.

Heat a wok or a large deep, frying pan over medium-high heat, and add in a splash of olive oil. Throw in the shallots and garlic, and sauté them for a minute. Add the egg noodles and give it a quick toss.

Pour over the sauce and sesame oil and using two wooden spoons, give it a good toss through making sure every strand is coated in that yummy sauce.

Throw in the veggies and give it one final mix. Turn off the heat and serve immediately.

Garnish with sesame seeds and finely sliced snow peas. Enjoy!



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