225g (7 1/2oz) dried or fresh egg noodles
1tbsp sesame oil, plus more to serve
1 1/2tbsp groundnut or vegetable oil
2-3 garlic cloves, chopped
50g (2oz) carrots, shredded
50g (2oz) mangetout, trimmed and shredded
3tbsp spring onions, finely chopped on the diagonal
1 red pepper, shredded
2tsp light soy sauce
2tsp dark soy sauce
1tbsp rice wine or dry sherry
1. Cook the noodles following the packet instructions. Drain and cool under the cold tap.
2. Transfer to a bowl and toss with the sesame oil. Set aside.
3. Heat the wok over a high heat and add the groundnut oil. When smoking, stir-fry the garlic for 10 seconds, then add the carrots, mangetout, spring onions and red pepper.
4. Cook for 1 minute, then add the noodles, sugar, soy sauces, rice wine, season with white pepper and salt. Drizzle over a little sesame oil and toss to coat. Serve immediately.
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