Step 1: Cook noodles according to packet instructions, drain and then set aside
Step 2: Combine soy sauce, rice wine, oyster sauce, sesame oil and water in a small bowl.
Step 3: Mix cornflour and 1/4 cup water in a small bowl, stir well.
Step 4: Place vegetable oil in wok over high heat, when hot add ginger and garlic, stir fry for 1 minute, add baby corn and tofu, stir fry for 2 minutes, add a little water if it seems too dry and then add bok choy and wombok, toss to coat in oil and stir-fry for a further minute, add water chestnuts, shitake mushrooms and turnip, stir fry for a further minute.
Step 5: Add seasoning mixture and toss to coat well, place lid on wok and allow to simmer for 1 – 2 minutes and then remove lid, add noodles (rinse with cold water if they are stuck together), oyster and enoki mushrooms and bean sprouts, toss together.
Step 6: Push vegetables to one side of the wok to reveal watery sauce, mix cornflour mixture and pour into wok, tossing quickly to combine with vegetables and toss for a further minute and serve, garnish with any extra enoki mushrooms.
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