Vegetarian Fried Egg Noodles

Cabbage	1/2
Carrot	2
Corn Starch	1/2 teaspoon
Dried Egg Noodles	200g
Garlic	3 cloves
Light Soya Sauce	3 tablespoons
Salt	2 pinches
Sugar	1/2 teaspoon
Vegetable Oil	1 tablespoon
Vegetable Stock	1/3 cup

Preparation:

1. Boil dried egg noodles with a couple pinches of salt. Once the noodle is cooked, remove from pan, set aside and cool.

2. Make the sauce by mixing 1/3 cup of vegetable stock with 3 tablespoonful of light soya sauce, 1/2 teaspoonful of sugar and 1/2 teaspoonful of corn starch

3. Cut carrots into strips and cabbage into bite size pieces of approximately 2cm in width


Cooking:

1. Gently saute 3 cloves of garlic in 1 tablespoon of vegetable oil for about 30 seconds then add the vegetables

2. Stir fry vegetables for about 3 - 4 minutes

3. Add noodles and stir fry for 1 - 2 minutes. Add sauce and stir fry for a further 1 - 2 minutes.

4. Turn off heat and serve.