2/3 cup vegetable stock
4 tbsp: soy sauce
2 tbsp: lime juice
2 tsp: sugar
2 tsp: red chilli sauce
5 garlic cloves, chopped
2 tsp: cornstarch, dissolved in 6 tbsp water
4 tbsp: oil
2 carrots, julienned
1/2 red bell pepper, cut into strips
1/2 cup each, beans, green peas and corn kernels
1 cup broccoli florets, blanched
1 tsp: crushed red chilli
1 tbsp: chilli garlic sauce
200g: noodles, cooked
salt and pepper
1. To prepare sauce, heat stock, soy sauce, lime juice, sugar and red chilli sauce in a pan. Bring to a boil. Add garlic and cornstarch solution. Remove from heat when thickened.
2. Heat 1 tbsp oil in wok over medium heat, add carrots and fry until half cooked. Add peppers and beans, toss for 3 minutes. Add broccoli, peas and corn and mix gently with 5 tbsp of prepared stir-fry sauce. Reserve rest of sauce for later use.
3. Add 3tbsp oil and remaining ingredients to wok and stir until noodles are well coated with sauce.