Homemade takeout, yes! This recipe is vegetarian friendly and very easy to do.

INGREDIENTS

  • 5 ounces dried egg noodles
  • 2 teaspoons sunflower oil
  • 1 large red bell pepper, seeded and thinly sliced
  • 1 1/2 cup bean sprouts
  • 5 scallions, thinly sliced
  • 3 tablespoon Chinese rice wine or dry sherry
  • dash of salt
  • 3 tablespoons light soy sauce
  • 2 tablespoons tomato paste
  • 2 teaspoon corn starch
  • 2 teaspoon sesame oil
  • 1/2 cup vegetable stock

DIRECTIONS

STEP ONE:

Bring a large saucepan of lightly salted water to a boil. Add the noodle, bring back to a boil, and cook according to the package directions, or until tender but still firm to bite. Drain.

STEP TWO:

To make the sauce, put the soy sauce, honey, tomato paste, cornstarch and sesame oil into a small and mix together until smooth, then stir in the stock.

STEP THREE:

Heat the sunflower oil in a large wok or heavy skillet. Add the red bell pepper and stir-fry for 4 minutes, or until soft. Add the bean sprouts and stir-fry for 1 minute. Add the noodles and scallions, then pour the wine and sauce over the vegetables and noodles. Toss over the heat for 1-2 minutes, until the sauce is bubbling and thickened and the noodles are heated all the way through. Serve immediately and enjoy.