Stir-frying is cooking over high heat in a short time, and the biggest mistake is putting too much in the pan. The temperature drops and you end up stewing instead of frying, which leaves limp vegetables. Work in two rounds if your pan is not big, and have everything chopped and ready before you start.
Source of protein15% of the energy from protein
Cook the noodles following the packet and rinse them under cold water.
Heat the wok and stir-fry the garlic and ginger briefly in sesame oil.
Add the vegetables and stir-fry them for 5 minutes, keeping them crisp.
Add the noodles and soy sauce and get everything properly hot.
Finish with sesame seeds and rings of spring onion.
Any vegetable you have in can go in, as long as you start with whatever takes longest. Tofu, prawns or strips of chicken make it more substantial. Sesame oil goes in right at the end, it burns quickly and loses its aroma. Leftovers are fine cold too.
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