NOODLES AND VEGGIES

Preparation Time: 30 min

Yield: One serving

Shop the Oriental section of your food superstore and you'll find packages of egg noodles, looking much like very thin pasta noodles, but made of eggs rather than flour.

There are also wider flat egg noodles, that look more like fettucine, but I have found they are not consistent and sometimes cook in 5 minutes and sometimes need 15 minutes.

Have ready 1 cup chopped vegetables suitable for stir-fying

( broccoli, cauliflower, carrots, snow peas )

Put on small pot of water to boil.

Put cubed chicken or pork tenderloin in pan on medium heat

with peanut oil seasoned with ginger.

Remove from pan when beginning to brown.

Water should be boiling now.

Heat large skillet with peanut oil on medium heat.

Drop 1 serving of egg noodles into water.

Put vegetables into skillet

Add 1/4 cup of water with 1/2 tsp China Lilly Soya Sauce to skillet and cover.

 Stir frequently as veggies cook.

Cook noodles for 4 - 6 minutes, testing for doneness by tasting.

They should be chewy but not crunchy.

When noodles are cooked,

remove lid from veggies pan if water has not boiled off.

Drain noodles.

Put butter and soya sauce in noodle pot and return pasta to pot.

Stir to coat noodles with butter or they will stick together.

Add cooked meat back into veggies pan and stir to heat.

Add noodles and stir to mix ingredients.

Serve at once.

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