Noodles (either fresh or dried - or any low-carb noodles if you
can get them)
Frying Oil (eg, Pure Olive, Canola, Peanut)
of your choice, eg:
Zucchini, Carrots, Onions, Capsicum, Mushrooms, Bean Sprouts, Cabbage,
Asian Greens, Spinach, Broccoli
Tinned Vegetables if available, eg:
Bamboo Shoots, Baby Corn, Water Chestnuts, Straw Mushrooms, Poku
If using dried
noodles, soak in boiling water while you prepare the vegetables.
If using fresh noodles, you'll just need to pour boiling water through
them to separate them.
finely slice the vegetables.
Heat a wok or
large frypan with a few tablespoon of oil. Stir-fry the vegetables
over a high heat, stirring constantly - start with onions, garlic
and carrots, adding other vegetables in order of cooking time required.
Don't overcook, the vegetables should still be firm.
Add soy sauce,
honey, sesame oil and lemon juice to taste, then stir in the drained
noodles. Stir all together and serve immediately.
Note: You can
substitute Vegetarian Oyster Sauce, Sweet Chilli Sauce, Ginger-Soy
or Teriyaki Sauce for Honey-Soy.