This is easily one of the simplest noodle stir fry dishes I have made, and packs lots of taste in every bite. I think the secret is the spicy vinegar for the finishing touch!
¼ cup vegetable oil
½ red onion, julienned
1 sweet red pepper, julienned
2 cloves garlic, chopped
⅓ cup oyster sauce
⅓ cup water, mixed in with oyster sauce
2 tablespoons ginger, finely chopped
1 bunch green onion, chopped
½ cup rice wine vinegar
2 teaspoons palm sugar (or natural sugar)
1-2 tablespoon chili oil
1 bunch chives, finely chopped
Stir all vinegar ingredients together and set aside – really important to do this to your individual taste – SOME LIKE IT HOT …
Mix oyster sauce with water
Soften egg noodles according to package directions, but be careful not to overcook them.
Heat oil in wok, add onions and saute until softened and translucent, add ginger, garlic and red pepper. Stir fry until just softened.
Add some of the oyster sauce and stir until well combined – add most of the rest of the sauce and stir in the noodles. Stir fry until all the noodles are well coated and heated through – finish with the last drizzle of the oyster sauce.
Serve with chives to garnish. I served the vinegar on the side for everybody to add as they pleased, but it could easily be added as soon as the dish is finished.
This dish is really made for you to experiment with – go green instead of red and stir in chopped fresh spinach or sliced snow peas right before serving and garnish with cilantro, green onions and bean sprouts.
For a complete meal add some prawns or thinly sliced chicken – stir fry with the onion/pepper mixture before adding the noodles.