Ingredients:

• 8 oz- Egg noodles
• 8 oz- shallots, chopped
• 2 small zucchini, cut into matchstick strips
• 2 large carrot, cut into matchstick strips
• 4 oz Bean sprouts
• 1 tbsp – Peanut oil
• 2 Garlic cloves, finely chopped
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 2 tsp – Sugar
• 2 tbsp – light soy sauce
• 1/2 cup – chinese vegetable stock
• salt and freshly ground pepper

Method:

1. Heat the oil in a non-stick or well-seasoned wok and stir fry garlic, green and red bell peppers, shallots, zucchini and carrots 2 or 3 minutes or until just softened.
2. Add all remaining ingredients except noodles, bring to a boil.
3. Reduce heat and simmer 6 to 7 minutes.
4. Meanwhile, bring a large saucepan of water to a boil.
5. Add noodles and cook 5 minutes or until just tender.
6. Drain well and transfer to warm serving plates.
7. Top with the vegetable mixture and serve.